Summer Greens And Herbs With Roasted Beets And Hazelnuts

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3/4 pound medium red or golden beets (about 3), scrubbed

1/4 cup unseasoned rice vinegar

2 tablespoons water

1 cup hazelnuts (about 4 ounces), lightly toasted

1 tablespoon simple syrup (see Note)

Sea salt and freshly ground pepper

Twelve 1/4-inch-thick baguette slices

1/2 cup extra-virgin olive oil

1/4 pound blue cheese, such as Roquefort, at room temperature

8 loosely packed cups mesclun (about 6 ounces)

1/4 cup flat-leaf parsley leaves

3 tablespoons tarragon leaves

3 tablespoons chervil leaves

3 tablespoons snipped chives

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