Trim beets, but don’t worry about peeling them just yet. Add the beet bulbs to a large pot with water. Bring to a gentle boil and allow to cook for about 45 minutes.

While the beets are cooking, make the Orange Vinaigrette salad dressing by soaking the pitted date and sunflower seeds in hot water for 5 minutes to soften. Put the date, sunflower seeds, and the remaining ingredients into a blender and blend until smooth and creamy, about 1 minute. Set aside.

When the beets are done cooking, rinse them with cool water. Using your hands, peel the skin off and rinse again if necessary—slice beets about ¼ inch thick.

Grab a plate or wide-rimmed bowl and add about two cups of baby arugula. Then arrange sliced beets on top.

Preheat a dry skillet over medium heat. Add chopped hazelnuts and allow to warm but not cook through, about a minute or two. You want the nuts lightly toasted to bring out the flavor. The skin from the hazelnuts may come off, and that’s okay.

Sprinkle the toasted chopped hazelnuts on the salad, drizzle with the Orange Vinaigrette and enjoy.