Here’s a lovely (and easy) dinner to make for yourself: the “Beet and Goat Cheese Tart,” from the May 2018 issue of Cooking Light.

To make this “rustic yet striking” dish a reality, you’ll make the following plans: defrost half a package of frozen pie crust dough, and roast the two different foil bundles of beets early in your day. The roasted beets will then sit and wait for suppertime peeling and slicing.

Ooooh … and let me celebrate the scent of roasting beets. In the oven for an hour, the smell is rewarding, calming.

Assemble the pretty tart -- goat cheese, beets, thyme. I baked for 38 minutes, until “deeply browned.” Perfectly seasoned and structurally sound. We liked this one.

PREP TIME: roast beets for an hour; assemble, bake, stand for 75 minutes
TASTE: sweet beets, drizzled with vinegar/honey, sit atop salty goat cheese and a satisfying crust

Next time, I want to enjoy the “Cheddar-Zucchini Pancakes with Poached Eggs,” from the June/July 2018 issue of Fine Cooking. That’s right: I’ll be hand-squeezing zucchini shreds! Come back to my site next week, to see what happens.