I looked suspiciously on this recipe at first but decided to give it a go; it’s a Mark Bittman recipe, so it can’t be THAT bad.

The idea is to have wedges of warm beets decorated with dollops of goat cheese. I added chicken so Lee and Ray would try it.

“How bad could it be? There’s chicken.”

It was…okay. Not great, not terrible, but not something I’d make again. The warm beets melted the goat cheese and turned it into pink mush, which coated the chicken unattractively.

It did make me crave beets, though. Beets and balsamic. Mmm. Some red onions.

Here’s the recipe: Nuke 3 medium beets in a covered dish until they’re fork-tender. Pull the skins off and cut the beets into bite-sized wedges. Mix 1 c goat cheese and 1/2 c plain yogurt with a lemon’s worth of juice, dill, salt, and pepper. Dice some celery. Saute a pound of chicken breast in olive oil, salt, and lemon. Serve with the celery and goat cheese on top of the beets and chicken.