Crispy Smashed Beets with Goat Cheese

 6 small or 4 medium beets, (about 1 lb), trimmed and either scrubbed or peeled

1/4 cup balsamic vinegar

2 sprigs fresh rosemary

1/4 cup goat cheese (2 oz) , at room temperature

2 Tbsp milk

2 Tbsp snipped fresh chives

Pinch plus 1/4 tsp salt, divided

Pinch plus 1/4 tsp ground pepper, divided

2 Tbsp extra virgin olive oil, divided

1.  Place beets, vinegar and rosemary in a single layer in a large saucepan.  Add water to cover by 2 inches.  Bring to a boil, then reduce heat to maintain a simmer.  Cover and cook until the beets are very tender, 1 to 1 1/2 hours.

2.  Meanwhile, whisk goat cheese adn milk in a small bowl until smooth.  Stir in chives adn a pinch each of salt and pepper.  Set aside at room temperature.

3.  When the beets are cooked, transfer them to a cutting board.  Cut each beet in half horizontally.  Lightly press on each beet with a sturdy salad-size plate or mason jar to flatten it, but keep it intact.  Sprinkle the remaining 1/4 tsp salt and pepper on both sides of the beets.  Heat 1 Tbsp oil in a large skillet over medium-high heat.  Add half the beets and cook, turning once, until browned on both sides and crispy on the edges, 3 to 6 minutes total.  Transfer to a plate.  Add the remaining 1 Tbsp oil to the pan and repeat with the remaining beets.  Serve with a dollop of the goat cheese mixture.

Serves 4

Total Time: 2 hours 30 minutes