Name: Melting Beets with Goat Cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 ½ pounds medium-large beets, trimmed, peeled and cut across into 1-inch slices; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh dill plus more for garnish; ¼ teaspoon salt; ¼ teaspoon ground pepper; ½ cup low-sodium vegetable or chicken broth; 2 tablespoons balsamic vinegar; ⅓ cup crumbled goat cheese

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Toss beets, oil, dill, salt and pepper together in a large bowl. Arrange the beets in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, turning once, until tender and browned on both sides, about 35 minutes.

Turn the beets again. Stir broth and vinegar together in a measuring cup; carefully pour into the pan. Continue roasting until the liquid is mostly absorbed and the beets are very soft, about 20 minutes more. Sprinkle with goat cheese and garnish with more dill, if desired.

2 ½ pounds medium-large beets, trimmed, peeled and cut across into 1-inch slices

2 tablespoons chopped fresh dill plus more for garnish

½ cup low-sodium vegetable or chicken broth

Melting Beets with Goat Cheese

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