Ingredients

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)

Description

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