The weather has taken a wonderful change for the fall and winter, nice and chilly! The product in the markets has also changed. Beets and other root vegetables are filling out the bins, lots of apples and pears. Squash and other long cooking vegetables that just make me want cook low and slow, that is the tempo!

My wife Lydia really loves beets and we often get a beet salad when we go out to dinner. This is a way to really elevate the flavor of the beets and bring out their sweetness and add a bit of spiciness from the ginger.

Citrus and ginger roasted beets

2 large red beets

2 large golden beets

1 large finger of ginger, peeled

1 pear, diced

2 cups orange juice

4 oz goat cheese in 4 small disks

1 cup breadcrumbs

Spring mix

Your favorite vinaigrette

Salt and pepper to taste

Preheat oven to 350 degrees. Cut the tops and tips off the beets. Make two large "boats" out of heavy duty foil. Place red beets in one and the golden in the other. Put one cup of orange juice in each "boat," slice the peeled ginger and divide between two packages.

Seal the foil packages tightly and place on sheet tray then place in the hot oven. Roast for 35-45 minutes or until beets can be pierced easily with a sharp knife. When tender, remove from foil and allow to cool slightly. When beets are cool enough to handle, peel and place in fridge to cool.

Take portioned goat cheese and press into breadcrumbs, making sure crumbs get pressed into cheese. Place cheese into sauté pan and place in the hot oven. Cook for 5-7 minutes until cheese is hot and golden brown.

To plate, cut beets into thin rounds and place around plate alternating, red, golden, red, golden etc. Toss greens and diced pears in your favorite vinaigrette. Place greens and pears on top of beets in the center of the plate, slide a warm goat cheese round on top of greens. Season with salt and pepper, and enjoy.