Roasted Beet Carpaccio With Sottocenere Cheese And Shaved Black Truffles

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2 red beets

2 gold beets

2 Chioggia beets

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 shallot, minced

1/4 cup white truffle-flavored olive oil

1 teaspoon minced fresh chives

3 ounces Sottocenere cheese, rind removed (see note)

Leaves from 2 bunches of mache

Slices of black truffle for garnish

Edible flower petals for garnish

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