Roasted Beets With Chèvre-Yogurt Sauce

• 4 large beets, peeled and cut into eighths
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 ounces chevre cheese
• 1/4 cup 2% Greek yogurt
• 1 tablespoon chopped fresh chives
• 4 teaspoons fresh lemon juice

1. Preheat oven to 425u0b0. Line baking pan with aluminum foil. Place beets on pan, drizzle with olive oil and sprinkle with an 1/8 teaspoon each salt and pepper. Roast beets 30 to 35 minutes or until tender, stirring occasionally.
2. Meanwhile, in a medium bowl, heat chevre in microwave 20 seconds or until softened. Stir in yogurt, chives, lemon juice, and remaining 1/8 teaspoon each salt and pepper. To serve, divide beets between 4 salad plates and top with sauce.

beets, olive oil, kosher salt, freshly ground black pepper, chevre cheese, yogurt, fresh chives, lemon juice

Taken from food52.com/recipes/21734-roasted-beets-with-chevre-yogurt-sauce (may not work)