Smoke the beetroots for 20 minutes on low heat. Then cut all beetroots, raw and smoked, as thinly as possible on a mandolin or using a good knife. Make the dressing with the ingredients from the list and sprinkle over the beetroot slices. Cover and leave to marinate for at least 1 hour until used.
Toast the nuts in a dry frying pan and chop coarsely.
Build the salads: stack alternating leaves and marinated beetroot slices on 4 plates.
Divide the Comté between the plates and sprinkle the salads with the hazelnuts and the sage or oregano leaves. Trickle some hazelnut oil over each salad.
Use the leftover smoked beetroot the following day in a club sandwich.
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