Ingredients:

  • 4 medium fresh beets (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 4 oz goat cheese, crumbled (113 g)
  • 2 tablespoons fresh chives, finely chopped (30 g)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon lemon juice (5 ml)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 1 tablespoon olive oil (15 ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash and dry the beets, then trim the tops and roots. Wrap beets in aluminum foil and place them on a baking sheet.
  2. Roast beets in the oven for about 45 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool slightly.
  3. Once cool enough to handle, use a vegetable peeler to remove the skins. Cut beets into wedges and transfer to a mixing bowl.
  4. In a separate bowl, combine crumbled goat cheese, chives, honey, and lemon juice. Mix until well combined and creamy.
  5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  6. Drizzle the dressing over the roasted beet wedges and gently toss to combine. Serve beets topped with dollops of goat cheese mixture.