Beetroot Salad with Camembert and Hazelnut Dressing

Prep the beets: Peel the roasted or boiled beets and slice them into thin rounds, half-moons, or small wedges.

Make the dressing: In a small bowl, whisk together the hazelnut paste, olive oil, lemon juice, honey (or syrup), and sea salt until smooth. Gradually whisk in warm water to reach your desired creamy consistency. Taste and add freshly ground black pepper if desired.

Assemble the salad: Arrange a bed of salad greens or arugula on a serving platter or in a wide bowl. Artistically scatter the sliced beets on top.

Add the cheese: Cut the Camembert into small pieces or gently tear it directly over the salad.