Cook beets until tender. I prefer to scrub them well and then roast them in the toaster oven at 350°F until a sharp knife slides in easily - 30-60 minutes depending on the size of the beets.
Let them cool enough to peel them. Or leave the peel on - it's edible, but the beets are prettier without it. Cut off the top stem part and the thin root end and discard. Cut the beets into wedges.
Toss with olive oil, salt and pepper, and crumbled goat cheese.
If you're making it ahead, stir together all but the goat cheese. Crumble that on just before eating so it doesn't turn pink.
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