1/2tsphoneyis optional, I left it out as it is not allowed on the whole30
1/2tspsesame oiloptional but adds a nice touch
Heat a frying pan en roast your hazelnuts for about 2-3 minutes. Shake the pan often as they tend to go really fast and once burned are horrible. If you have hazelnuts with the skins on put them in a teatowel, let them cool slightly and then rub your hands together to remove the skin. They should come away easily.
Bake the onion in the same pan in a bit of coconut oil for about 5-6 minutes with a bit of salt, until golden and soft. Place your beetroot, with the garlic and most of the hazelnuts into a foodprocessor and grind them into small crumbs
Add the beetroot to your onion mix and cook them together for about a minute or two.
Do the same grounding with the cauliflower florets and add this to the beetroots. bake for a couple of minutes and then turn out into a big bowl.
Put your ingredients for the dressing together and mix them well. Pour the dressing over your beetroot cauliflower mix and taste if it needs extra salt or lemon. Garnish with some hazelnuts, parsley and mint.