Spread kosher salt over a baking sheet, cut off the bottoms of the beets and place them on top of the salt. Then bake them at 350°F for about 40 minutes. Let the beets cool slightly, then peel them and cut them into the desired shape. Marinade the beets in honey, finely chopped thyme, salt and pepper. Toast the hazelnuts in the oven until golden, coarsely chop and sprinkle over the beets. Top the salad with Snøfrisk® and serve. This salad can be eaten either on its own or as a side dish together with meat.