ROASTED BEETS WITH GOAT CHEESE AND DILL

6 to 8 beets (either red or yellow, or a mixture)

2 shallots, chopped or ½ red onion, chopped

1 teaspoon sugar

salt to taste

1 tablespoon balsamic vinegar

juice of ½ lemon

1 tablespoon extra-virgin olive oil

2 heaping tablespoons chopped fresh dill

3 ounces fresh goat cheese, crumbled

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1. Position a rack in the middle of the oven and preheat the oven to 400*.

2.  Trim the beets, leaving 1 inch of the stems attached, and scrub them well.  Wrap the beets tightly in aluminum foil (three or more to a packet) and roast (on a jelly roll pan or baking sheet) in the middle of the oven until tender, about 1-1/2 hours.  (The cooking time will vary according to the size of the beets – you want them tender all the way through when you pierce them with a small, sharp knife).  Unwrap the beets carefully (steam will escape) and let them stand until they are cool enough to handle.  Peel them under running water. 

3.  Place the warm beets in a bowl, add the shallots or red onion, and toss to combine.  Sprinkle with sugar, season to taste with salt, add balsamic vinegar and lemon juice and mix well.  Add 1 olive oil and dill and toss again.  Spoon the warm dressed beets into a serving bowl and crumble goat cheese over the top.  Serve warm or at room temperature

adapted from The Williams Sonoma Cookbook