Remove the beet greens and save them for another recipe. Rinse the golden beets well, then peel away the skin and trim any rough spots.

Slice each beet in half lengthwise. Place the flat side down on the cutting board and slice into ¼-inch planks, then cut each plank into thin matchsticks. Don't worry if they're not perfectly uniform—slightly varied sizes create a more natural texture.

Transfer the sliced beets to a bowl of ice water while you prepare the remaining ingredients. The cold water helps keep the beets crisp and ensures they keep their bright color.

Make the vinaigrette. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth and emulsified.

Stack the basil and mint leaves, roll them into a tight bundle, and slice them into thin ribbons. Roughly chop the toasted hazelnuts into a mix of small and medium pieces for the best texture.

Stir the chopped herbs into the vinaigrette. Drain the beets well and pat them completely dry with a clean kitchen towel or paper towels. Transfer them to a large bowl, pour the vinaigrette over the top, and toss until evenly coated.

Cover and refrigerate for at least 15–30 minutes, or until ready to serve. This gives the beets time to absorb the bright, herb-filled vinaigrette.

Just before serving, toss the salad once more. Fold in the chopped hazelnuts and garnish with a few extra herbs and hazelnuts for added texture and a beautiful finish.