• Preheat the oven to 400°F (200°C).
• Wrap each beet individually in foil and place them on a baking sheet. Roast for 45-60 minutes or until fork-tender. Allow them to cool, then peel.
• Tip: Roasting brings out the natural sweetness of beets and reduces their earthiness, making them a perfect match for goat cheese.

• In a medium bowl, combine the softened goat cheese, honey, dill, chives, salt, and pepper. Stir until smooth and well-mixed.
• Adjust seasonings to taste; the filling should be creamy and slightly sweet with a herbaceous note.
• Encouraging Note: Don’t stress if the filling looks a bit messy! It will spread beautifully once rolled inside the beets.

• Once the beets are peeled, use a sharp knife to slice them thinly (about 1/8 inch thick).
• Place each slice between two sheets of parchment paper and gently flatten with a rolling pin until even.
• Tip: Flattening the slices makes it easier to roll them around the filling without breaking.

• Lay a beet slice flat on a clean work surface, and spoon about a teaspoon of the goat cheese mixture near one end of the slice.
• Carefully roll the beet slice around the filling, pressing gently to seal.
• Repeat with the remaining slices and filling, placing each finished roll seam-side down on a serving platter.

• For a festive touch, garnish with microgreens or extra chopped herbs.
• Serve immediately, or chill for 10-15 minutes for a slightly firmer texture.

Extra Tips: If you want to make these ahead, assemble them up to 2 hours before serving and store them covered in the refrigerator.