- Slice beetroots and apples into thin round slices using a mandolin.
- Using a ring cutter, cut out the apple slices to make them the same size as the beetroot.
- To prepare the dressing, mix mustard with maple syrup. Add white vinegar, olive oil, and salt. Mix well.
- To assemble, toss apple and beetroot onto serving plates. Add dressing and sprinkle crushed roasted hazelnut.
- Serve immediately and enjoy!