The combination of the tangy goat cheese and the sweet roasted beets melts in your mouth. Of course, if you can't find golden beets, it's fine to use all red ones. Top with freshly ground pepper for the final touch.

Serving: 4 - 6

2 medium gold beets

2 medium red beets

3 tablespoons olive oil

12 slices baguette, 1/3 inch thick

1/2 cup soft goat cheese (about 3 ounces)

Salt and pepper to taste

Preheat the oven to 450 degrees F. Place the unpeeled gold beets in a large piece of foil and seal closed. Repeat with another piece of foil with the red beets. (Keep the beet varieties separate or their colors will combine.) Roast for 40 to 50 minutes, until tender. Remove and cool slightly; the skins should peel off easily. Slice the beets into 1/4-inch slices. Set aside.

Meanwhile, place the baguette slices on a sheet pan and brush with 2 tablespoons of the olive oil. Bake until golden brown, about 4 to 6 minutes. Remove and cool. Spread the toasts with the goat cheese. Top each with 2 to 3 slices of the beets. Drizzle the remaining olive oil over the beets and sprinkle with salt and pepper. Serve at room temperature. Can be made 2 to 3 hours in advance.

Source: Rori Trovato