Roasted Beet Salad with Fennel and Goat Cheese

Serves 4

8 medium beets (or 5-6 large), greens removed and reserved for another use, beets thoroughly washed
1 small fennel bulb, cored and sliced very thin
Extra-virgin olive oil
1 lemon, halved
Goat cheese, for crumbling
Fresh Italian parsley, chopped
Salt and pepper

Adjust oven rack to middle position, and heat the oven to 400 degrees. Wrap each beet in foil and place on a rimmed baking sheet. Roast until a paring knife inserted in one of the beets can be removed with no resistance, about 1 hour.

When beets are cool enough to handle, slip off the skin with your fingers (or a pairing knife). Slice the beets, layering them onto your serving dish, salting and peppering them as you go. Top with fennel and then drizzle with olive oil and lemon juice to taste. Crumble on goat cheese, sprinkle with parsley, and serve.