Beets & goat cheese mixture can be assembled ahead of time & put together before serving at room temperature.  Should make about 24 crostini.

• ¾ lb.     beets (about 2 medium)
• 1 c.      water     
• 1T.        balsamic vinegar
• 1t.        grated lemon rind
• 1t.        fresh lemon juice
• ¼ t.      sea salt
• ¼ t.      freshly ground black pepper

Cheese spread:

• 1  5 oz. Capriole fresh goat cheese, herbes de province
• 1 T.       mayonnaise
•             freshly ground black pepper
• 1          garlic clove, crushed
• 24         (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem & scrub with a brush. Place in saucepan & cover with cold water.  Simmer for about 30 minutes or until just tender when pricked with a fork. Drain, cool, & rub off skins, tops & roots. Cut beets crosswise into 1/8-inch slices.  Should have about 24 slices.

In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add sliced beets; toss gently to coat.