Best Baked Beets

Sometimes, simple is the best way to prepare vegetables.
I love easy roasted beets. I leave the beets whole,
coat them in olive oil and sprinkle them with sea salt.
Bake them for an hour at 400 degrees and let them cool,
the skins will fall right off. That's it,
slice them and serve them with good
extra virgin olive oil and some more sea salt.

Ingredients:
2 pounds beets
1 tablespoon butter
2 teaspoons flour
1 cup orange juice, divided
1/4 cup sugar
2 teaspoons lemon juice
1 1/2 teaspoon tarragon leaves, divided
6 ounces goat cheese (chévre)
1/2 cup chopped shelled pistachios, divided

Directions:
Remove greens and bottom roots from beets.
Wrap beets in foil. Bake in preheated 425 degree F. oven
45 minutes to 1 hour or until tender when pierced with small knife.
Cool until able to handle. Peel beets.
Meanwhile, melt butter in small saucepan on low heat.
Add flour, whisking until well blended.
Stir in 1/2 cup of the orange juice until smooth.
Whisking constantly, bring to boil on medium heat. Remove from heat.
Pour into small bowl. Whisk in remaining 1/2 cup orange juice.
Stir in sugar, lemon juice and 1/2 teaspoon of the tarragon.
Stir occasionally until sauce is completely cooled.
Mix goat cheese, 1/4 cup of the pistachios
and remaining 1 teaspoon tarragon in small bowl until well blended.
Cut beets into thin slices (no more than 1/8-inch thick).
Using cookie cutters, cut beet slices into decorative shapes, if desired. Spoon 1/2 to 1 teaspoon filling onto half of the beet slices.
Cover each with a second beet slice to create “raviolis”.
To serve, spoon about 3 tablespoons Tarragon-Orange Sauce
onto each serving plate. Arrange 3 to 4 “raviolis” in the sauce.
Sprinkle with remaining 1/4 cup pistachios.