• In a high-speed blender or food processor, add the beets, ½ cup toasted hazelnuts, citrus zest (if using), orange juice, lemon juice, olive oil, soy sauce, and salt.
• Blend, starting at a low speed and increasing to a higher speed until the mixture is smooth. Taste and add more salt or lemon, if needed.
• Serve the beet dip topped with chopped hazelnuts, olive oil, and black pepper. You could also sprinkle goat cheese on top, if you have any.

How to roast whole beets:

• Preheat the oven to 400F. Place the beets on a piece of tinfoil large enough to wrap the beets in. Drizzle them with a bit of oil, then fold the tinfoil over to create an airtight sealed pouch. Alternatively you can wrap each beet tightly in tinfoil. Place on a baking sheet and bake for 40-70 minutes, depending on the size. You’ll know it’s done when you can easily pierce it with a knife. Let cool until it’s cool enough to handle, then use your hands or a knife to peel off the skin and trim off the root. Cut the beets into quarters. If you let the beets cool overnight, they will be much easier to peel by hand the next day.

How to make crostini:

• Preheat the oven to 400F. Arrange the slices of baguette on a baking sheet. Brush lightly with olive oil on one side. Bake for 10-15 minutes, or until just beginning to turn golden brown on the edges. Let cool.

How to toast hazelnuts:

• Roast raw hazelnuts in a 350F oven for 10-15 minutes, or until they start to turn golden and become very fragrant (sometimes this can take up to 20 minutes, depending on the oven). Let cool for a bit, then add to the center of a kitchen towel, gather it up to seal, and rub the nuts around to get most of the skins off.