Orange-Scented Beet Soup With Chives

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2 cans (14.5 ounces each) sliced beets, drained (reserve liquid)

1 McIntosh apple, peeled, cored and chopped

1/4 cup chopped shallots

1 teaspoon brown sugar

Grated zest of 1 orange

1/4 teaspoon salt

1/2 cup orange juice

2 tablespoon balsamic vinegar

2 teaspoon fresh lemon juice

2 tablespoon chopped fresh chives

2 ounce goat cheese

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