Make the glaze first.

In a sauce pan over medium-high heat pour the beer and add the sugar and crushed garlic. Stir frequently and cook until reduced enough to coat the back of a spoon.

Let the glaze cool off. Extra glaze (unused for coating the beets) can be saved refrigerated in a mason jar for later use.

Peel the beets working over a sheet pan or a surface that can be easily wiped clean and won't stain from their juice.

Slice in discs (about ¼ inch thick or thinner if you want them to be crispy).

Turn the oven on to 400° F and thoroughly grease a sheet pan with the oil.

Arrange the beets over the pan then brush glaze over each individual disc.

Roast in the oven for about 6-8 minutes and pull out for a repeat brushing with the glaze (if desired).

Continue roasting until beets begin to firm up and get crisp around the periphery. If juicier texture is desired pull out of the oven in about 8-10 minutes after the second glazing. If crispier slices are preferred leave a little longer.

Take out of the oven and spoon bits of goat cheese over each disc.

Garnish with the sea salt and fresh herb(s).