Red and Yellow Beet Salad with Orange Vinaigrette
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INGREDIENTS 1 small bunch each of orange and red beets with greens attached 1 tablespoon minced shallots 1/4 teaspoon ground cloves 1/4 cup each, fresh orange juice and cider vinegar 2 tablespoons canola oil Salt and freshly ground white pepper, to taste 1 orange, peeled and thinly sliced About 4-ounces crumbled Blue cheese 4 or 5 strands of fresh chives, chopped Clean and steam beets 35 to 40 minutes. As soon as the beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4-inch slices. Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt and pepper. Line a platter with beet greens. Layer beets, alternating orange and red beets. Pour dressing over. Garnish outside with orange slices. Sprinkle top with crumbled Blue cheese. Top with chives. Makes 6 servings