Bake a beet in the oven by wrapping in aluminum foil and baking at 350 degrees for 30-45 minutes. After baking, the beet will keep almost indefinitely in the refrigerator. When you want to make the salad, gently rub the skin off the beet and slice onto a bed of salad greens. Top with crumbled blue cheese and roasted hazelnuts. Dress with your favorite vinaigrette.