Roasted Beets with Fresh Mint and Chèvre

Source: https://tim.blog/2013/05/01/family-fat-loss-foodist/

Ingredients
1 bunch of beets (3 large), any variety 1 to 2 tablespoons olive oil ½ cup fresh mint leaves, loosely packed ¼ ounce chèvre Sea salt or kosher salt

Directions

 * 1) Preheat the oven to 375F. If the leaves are still on the beets, twist them off, leaving enough stem to use as a handle for peeling. (If the beet greens are still fresh and springy, I recommend cleaning them and cooking them up with some onions and garlic—sauté them like spinach. Beet greens are so full of potassium that they taste naturally salty, so be careful with your seasoning, because they are easy to oversalt.)
 * 2) Peel the beets using a vegetable peeler and chop them evenly into ¾-to-1-inch cubes. Keep in mind that the larger the pieces, the longer they will take to cook. Discard stems.
 * 3) Add the olive oil to the beets and toss to coat. Sprinkle the beets with salt and place in a single layer in a large Pyrex baking pan. Place the pan in the oven on the middle rack and roast until the beets are tender and have a glazed-like appearance, stirring every 8 to 10 minutes. Roasting takes approximately 35 minutes.
 * 4) When the beets are finished roasting, transfer them to a large bowl, cover with plastic wrap, and place in the refrigerator. Chill for at least 30 minutes, but 45 to 60 minutes is preferable.
 * 5) Five minutes before the beets are done chilling, stack the mint leaves on top of each other and chiffonade them by rolling them lengthwise like a cigarette and slicing them into thin ribbons. For very large leaves I like to cut the ribbons in half once by making a single cut through the middle of the pile along the vein of the leaves. Discard the stems.
 * 6) Using a fork, crumble a small amount of the chèvre into a small bowl or plate and set it aside. When the beets are ready, sprinkle the mint onto the beets and stir, reserving a few ribbons for garnish. Adjust salt to taste. Transfer the minted beets to a serving bowl and sprinkle with the chèvre and remaining mint. Serve immediately.