Roasted Beets With Smoked Blue Cheese & Avocado

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Roasted Beets:

2 pounds large organic Chioggia or other beets

1 pound organic Forono or other beets

1 cup extra virgin olive oil

Kosher salt, to taste

1 head garlic, cloves separated and lightly crushed

1 teaspoon black peppercorns

1 bunch thyme

3 tablespoons 20-year aged sherry vinegar, or a mix of sherry vinegar and apple juice

1 orange, sliced

1 blood orange, sliced

1 teaspoon apple cider vinegar

1 tablespoon lemon-infused extra virgin olive oil

Freshly ground black pepper

Blue Cheese:

1 cup crumbled smoky blue cheese (see Notes)

Grated zest of 1 medium-size orange

1 tablespoon chopped chervil or 1 1/2 teaspoons finely chopped tarragon

Freshly ground black pepper, to taste

Seared Avocados:

3 Bacon avocados (see Notes)

1 tablespoon grapeseed oil or peanut oil


24 pitted, hand-crushed Sevillano or Castelvetrano olives

Kale & Beet Chips (see recipe at right) or 1 thinly sliced peeled raw beet dressed in extra virgin olive oil and sherry vinegar

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