If you think you don't like beets, you probably are thinking of some canned or pickled beet you had as a child - not the sugary sweet roasted beet I'm talking about. Give them a try again (please, Lynn?) and let me know what you think.
Beet and Goat Cheese Napoleans
4 large beets, peeled and sliced
8 ounces softened goat cheese
1 tablespoon lemon zest
1 tablespoon chives, minced
extra virgin olive oil (high quality)
salt and pepper
Roast the beet slices until tender. While beets are roasting, combine goat cheese, lemon zest, chives, a little salt and pepper, and enough olive oil to make the mixture spreadable.
Remove beets from oven and let cool slightly. Place a beet slice on a salad plate, top with a little goat cheese, and continue layering, creating four napoleans. Drizzle each with some extra virgin olive oil and sprinkle with salt and pepper before serving.