4-8 beets, about 1 1/4 pound
2 shallots, chopped
1 teaspoon sugar
1 tablespoon balsamic vinegar
Juice of 1/2 lemon
1 tablespoon olive oil
2 tablespoons chopped fresh dill
3 oz fresh gorgonzola
Place unpeeled beets in a baking pan just large enough to hold them. Pour water into the pan to the depth of 1/2 – 1 inch. Cover with aluminum foil.
Place in the oven and heat the oven to 375. Roast the beets, adding water as needed to maintain the original level, until they are tender, about 40 min- 1hour. (can be up to 2 hours for large beets)
Remove pan from the oven, and remove beets. Let them cool until they are easy to handle, but still warm. Peel them, slipping off skins using a paring knife.
Cut the beets into wedges and remove stems.
Place the warm beets in a bowl and add the shallots, sprinkle with sugar, salt, vinegar and lemon juice.
Toss and mix well. Add olive oil and dill to taste and toss again.
Serve with crumbled gorgonzola.