Goat Cheese Crostini With Roasted Beet Caviar

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2 bunches beets, preferably young tender ones (3-4 very small beets

per person or 1-2 medium-size beets)

2 shallots, or 1/2 onion, finely chopped

2 tablespoons red wine vinegar, or to taste

1 teaspoon sugar, or to taste

2 teaspoons chopped chives or green onion tops

1 to 2 tablespoons chopped fresh dill

6 tablespoons extra virgin olive oil, or as needed

12 ounces sourdough baguette, cut into diagonal slices

4 garlic cloves, chopped

3 1/2 ounces goat cheese (the kind with a rind, such as Lezay)

Garnish: Several handfuls of mesclun/spring mix, tossed at the last minute with a little of the leftover dressing from the beets

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