Ingredients:

2 1/2 pounds beets (3 or 4 medium to large beets), trimmed, peeled and sliced into 1-inch-thick discs

3 Tbs Olive Oil

2 Tbs Fresh Dill, chopped fine + more for garnish

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1/2 Cup Vegetable or Chicken Broth

2 Tbs Balsamic Vinegar

1/3 Cup Goat Chevre

Instructions:

Preheat oven to 450 degrees. In a large bowl, toss the sliced beets, olive oil, chopped dill, salt & pepper together until the beets are evenly coated. Arrange beets in a single layer on a baking sheet or in a metal 9” x 13” baking dish (DO NOT use a glass dish as it may shatter when you add the broth later). Roast the beets for about 35 minutes or until tender and browned on each side. Turn the beets once, half-way through the 35 minutes.

At the end of this first roast, turn the beets once more. Stir the broth and balsamic vinegar together in a measuring cup and carefully pour into the pan with the beets. The liquid may splash up when it hits the hot pan, so pour slowly and wear an oven mitt!

Continue roasting the beets for about 20 more minutes, or until the liquid is mostly absorbed and the beets are soft all the way through.

Stack the cooked beets on a serving dish, then sprinkle with crumbled goat chevre and more fresh dill. Enjoy as is or add to your salad greens or grain bowl!