Beet and Burnt Honey Salad - Edible Portland

Ingredients

• 1 cup hazelnuts
• 1 lb beets, tops removed
• Olive oil, for coating
• Salt and black pepper, to taste
• 1/3 cup honey
• 1/3 cup balsamic vinegar
• 1 cup extra-virgin olive oil
• 6 oz chèvre, at room temperature
• ¼ cup heavy cream
• 1 Tbsp thinly sliced chives
• 1 Tbsp chopped fresh chervil or tarragon
• 1 Tbsp chopped fresh parsley
• 6 oz arugula (about 4 cups)