Roasted beets with chèvre-yogurt sauce
Roast
Roasting
While I usually roast beets whole, I decided to try a different method this time - peeling and chopping the beets first, and then roasting. They took on a whole different texture and flavor this way! All of the surface area of the beet pieces got browned and caramelized, making them taste even better. However, peeling the beets with a vegetable peeler was kind of a pain in the butt, so I'm not sure I'll do it this way every time. But the end result definitely does make the few extra minutes of prep time worth it. <br /> <br />As for how the sauce came about - I had some extra chèvre in the fridge, I always have Greek yogurt on hand, and I have a little chive plant growing in the kitchen window. You do the math :)
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