Cook the beetroot in its skin until it is al dente. Allow them to cool, remove the skin and cut into slices about 1.5 cm thick.
Toast the hazelnuts in a sieve over the hot Binchotan until they begin to colour, then cut them into pieces with a sturdy knife.
Grill the beet slices on the grill above the Binchotan until they get a nice crust.
For the dressing, mix the beetroot juice with the wine vinegar and add a few drops of olive oil.
Serve the beetroot with the roasted hazelnuts and fresh garden herbs and spoon the dressing over.