Red and Yellow Beet Salad with Orange Vinaigrette The contrast with warm beets and goat or blue cheese is marvelous. Makes 4 Servings
	Ingredients: 1 small bunch each orange and red beets with greens attached 1 tablespoon minced shallots 1/4 teaspoon ground cloves 1/4 cup fresh orange juice 1/4 cup cider vinegar 2 tablespoons canola oil Kosher salt and freshly ground white pepper to taste 1 orange, peeled and thinly sliced 4 ounces crumbled low-fat goat or blue cheese 4 or 5 strands of fresh chives, roughly chopped
	Instructions: 1. Clean and steam beets as explained in Preparation . 2. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4-inch slices. 3. Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt, and pepper. 4. Line a platter with cleaned beet greens. Layer beets, alternating orange and red. 5. Pour dressing over. 6. Garnish outside with orange slices. 7. Sprinkle top with crumbled goat or blue cheese, and top with chives.

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