Balsamic Roasted Beets with Goat Cheese
Prep Time: 5 minutes | Cook Time: 55 minutes | Serves: 6

Ingredients:
2 ½ lbs beets, trimmed, peeled, and cut into 1” wheels
2 Tbs olive oil
3 Tbs fresh dill, roughly chopped
¼ tsp salt
¼ tsp black pepper
½ c low sodium chicken broth
2 Tbs balsamic vinegar
2 oz goat cheese, crumbled

Directions:
Preheat oven to 450°F
Prep beets and place in large bowl. Toss with olive oil, salt, pepper, and 2 Tbs dill until well coated. Place beets in a single layer into a 9 x 13 baking dish. Roast for 35 minutes, flipping halfway through to ensure both sides get nicely browned.
Remove beets from oven and flip them over one last time. Combine balsamic vinegar with chicken broth, then pour mixture over the beets. Return the beets to oven to roast another 20 minutes or until all the liquid is absorbed.
Remove beets from oven, place in serving dish. Top with remaining dill and sprinkle with goat cheese.
Serve and enjoy!

Tips:
Save the beet ends, peels, and greens in a freezer bag to use for a homemade vegetable stock later.
Use homemade chicken or vegetable broth for even less sodium, and more flavor.
Substitute feta for goat cheese if you prefer.
Serve these beets as a hearty holiday side dish. They pair well with roasted chicken, pork, or beef.
Enjoy leftover beets reheated or use chilled beets for a delicious salad of arugula, goat cheese, hazelnuts or Marcona almonds, and balsamic vinaigrette.

Nutrition:
(per serving) Calories: 136 kcals, Total Fat: 6.5 grams, Sat Fat: 2 grams, Sodium: 139 mg, Carb: 15 grams, Fiber: 4 grams, Protein: 4 grams.

Recipe developed from Eating Well Magazine.