Ashed Chevreaux With Slow-Roasted Yellow And Red Beets And Red Beet Vinaigrette

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
393
FAT
49%
CHOL
15%
SOD
16%

Comments

Add a comment

Ingredients for 6 servings

1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)

1 teaspoon red wine vinegar

1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed

1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed

2 tablespoons canola oil

Extra virgin olive oil

Kosher salt

6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions

1/2 cup baby beet greens

Beet Powder (see below)