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


    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


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