1 – 2 lbs beets
3 Tbsp Olive Oil (plus more for the baking sheet)
1-1/2 tsp Thyme leaf
2 tsp salt
1 tsp freshly ground Black Pepper
3/4 Cup Chevre or other fresh goat’s milk cheese
1/2 Cup half-and-half
1 tsp Fennel Pollen (plus more, if used as garnish)
1 tsp honey (or agave if preferred)
Coarse Sea Salt and freshly ground Black Pepper
Roast the beets:
Preheat the oven to 400 F.
Pare away the leafy tops and the root ends of the beets, then them with a sharp paring knife or vegetable peeler. Cut the peeled beets into 1-1/2 in chunks.
Toss beets in a generously-sized bowl with the olive oil, thyme, salt, and pepper, then transfer to a lightly oiled baking sheet. Roast in the oven for 40 – 45 min, stirring occasionally for even roasting, until the beets are fork-tender.
Remove from the oven and allow to cool slightly before assembling the salad.
Mix the dressing:
Mix together chevre, half and half, fennel pollen, and honey (or agave) until dressing is desired consistency; season with salt and pepper.
Serve the salad:
Divide the warm beets among the salad plates. Top with a dollop of dressing. Garnish with a pinch of additional fennel pollen, if desired, before serving.