-3 large beets; peeled
-1, 4 oz package of honey goat cheese (or plain goat cheese)
-2 tablespoons dijon mustard
-3 tablespoons extra virgin olive oil
-1 tablespoon honey
-Salt & pepper to taste
Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.
In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!