Beet and Chevre Salad
The simplest preparations are often the best. These two are a match made in heaven. The only intruder that might be welcome is toasted pecans.
Roast or boil the beets until tender. Peel and slice. Toss with balsamic vinaigrette and chill for an hour or overnight (or until dinner is ready). Serve over lettuce or greens or just on the plate with cherve crumbles and a sprinkle of herbs over the top.