Twice Roasted Beets with Buttermilk, Goat Cheese and Dill Dressing

For the beets:

6-8 beets of roughly equal size

2 tablespoons balsamic vinegar

2 teaspoons olive oil

salt

For the dressing:

1 4oz log goat cheese at room temperature

1/4 cup buttermilk

1 tablespoon minced onion or shallot

2 tablespoons freshly squeezed lemon juice

1 teaspoon grated lemon zest

3 tablespoons finely chopped fresh dill

salt and freshly ground black pepper

To make the dressing combine all of the ingredients except salt and pepper in a small bowl.  Season to taste with salt and pepper.*

Heat oven to 400.  Trim the greens off the beets, leaving about an inch.  Wrap each beet tightly in foil and place in a baking dish.  Roast in the oven for an hour and up to 1 hour and 15 minutes until a knife goes easily through the beet.  Reduce oven to 350.  Let beets cool until you can handle them but you'll want them to still be warm.  Remove the foil and slip the skin off, trimming off the root and stem ends.  Cut each beet in half and then each half into wedges (4 or 5 wedges per half).  Place them in a bowl and drizzle with the balsamic vinegar and olive oil, sprinkle with salt.  Place the wedges on a baking sheet and roast again for 30 minutes.  Let cool a bit then plate them and top with the dressing.

*Note - I used a 3.5 oz round of garlic and herb goat cheese because that's what I had, I omitted the lemon zest because I had some recently squeezed lemon juice in the fridge and I used dried dill, just used less.  This makes a very thick dressing that would also work well as a dip with veggies.

Source:  Cafe Flora cookbook