Peel avocado and transfer to blender with lemon, tabasco and salt/pepper to taste.
Blend until smooth and silky.
In a small mixing bowl add beets and apples.
Mix with avocado puree until combined, taste and adjust seasoning as needed.
Transfer to ring molds or small bowls for service.
Garnish with goat cheese and toasted hazelnuts.
Toss frisee with salt, pepper, and a few drops of good olive oil.
Finish the salad with the frisee and chive batons.
Sprinkle the espellete pepper on top or around the plate for an added touch.