Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette


  • 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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