beets with goat cheese and dill

my new favorite recipe:
made for remy and chelsea upon their arrival to a la maison. poor chelsea could not eat due to detoxing her body of illness. but we shall make that dinner again and again for it was lovely, so come on over chels and all others, lets dine.

beets with goat cheese and dill- as seen in williams & sonoma vegetable cookbook- modified by yours truly-

get a glass of wine, your preference. sip while cooking.

you will want:
about 1 1/4 lb. of beets- two large beets will do
2 shallots or 1/2 red onion shopped
1 tsp. sugar
salt to taste
1 tb balsamic
juice of 1/2 lemon
1 tb extra-virgin olive oil
1-2 tb chopped fresh dill
3 oz fresh goat cheese

*preheat oven to 375 F.
cut large beets in 1/2. if you use smaller beets just leave them uncut for now. place unpeeled beets in a baking pan just large enough to hold them. pour water- depth about 1/2-1 inch. cover the pan with aluminum foil of lid (or just use another enchilada-type pan!)


place the pan in oven- roast beets, adding additional water as needed to maintain the oeiginal level, until they are tender and pierced easily with a fork (about 40-50 minutes).scratch that-they clearly are taking longer...must have used smaller beets last time. an hour.

remove the pan form oven and remove beets from pan. sip wine while waiting for the beets to cool; when they are easy to handle- peel them, slipping off the skins, using a paring knife in spots where they stick (or just get a french man who cuts beets like a champ!) then cut beets into wedges and remove the stems.

place the warm beets in a bowl, add all ingredients (not goat cheese yet!) and salt to taste. taste some more and add as needed.

spoon into bowls and sprinkle goat cheese as desired. heaps is best because goat cheese is delicious.

eat and enjoy. then repeat and invite me over.