Golden delicious

What I would have done if I had goat cheese on hand. I made the beets without the cheese and dressing and they were delicious and simple.

Golden beet and goat cheese salad

-4 golden beets, rinsed, drained and peeled

-1/4 cup extra virgin olive oil, plus extra for roasting the beets

-1/4 cup apple cider vinegar

-1/2 tbsp. brown sugar (light or dark is okay)

-1/2 tsp. dried or fresh thyme

-Salt and pepper

-4 oz. goat cheese (chevre - I use a pink peppercorn-encrusted one), crumbled

-1/2 baguette, toasted and sliced into points

Preheat oven to 400˚ F. Thinly slice beets and arrange on a roasting pan. Drizzle liberally with olive oil and season with salt and pepper. Roast in the center of the oven for about 30 minutes, or until golden brown at the edges and fork-tender. Remove from the oven and set aside.

Combine 1/4 cup olive oil, cider vinegar, thyme, brown sugar and a little salt and pepper in a bowl and whisk well to combine. To plate, pile a generous portion of the beets in the middle of a plate. Top with about 1 oz. goat cheese and drizzle with a little of the dressing. Serve with the toasted baguette points.