Roasted Beets with Pesto and Goat Cheese

Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.