This recipe is from Sam Gugino of New York City, author of Cooking to Beat the Clock and Eat Fresh,  Stay Healthy.

SERVINGS

Serves 6

INGREDIENTS

1 small bunch each of red and golden beets, tops and greens attached

1 tablespoons minced shallots

1/4 teaspoon ground cloves

1/4 freshly squeezed orange juice

1/4 cup apple cider vinegar

2 tablespoons canola oil

Salt and freshly ground white pepper

1 orange, peeled, seeded, and sliced thin

4 ounces crumbled blue cheese (about 1 cup)

4 fresh chive spears, roughly chopped

PREPARATION

1.    Prepare the beets according to instructions under Preparation, reserving the green tops. Reserve the small leaves for the salad; save the larger leaves for another use. Steam beets as for Pickled Beets. When the beets are cool enough to handle, remove the skins and cut the beets into 1/4-inch-thick slices. Chill the slices in the fridge.

2.    In a small bowl, combine the shallots, cloves, orange juice, vinegar, oil, and salt and pepper to taste. Line a platter with the fresh, small beet greens. Place the beets in an overlapping line down the center, alternating red and golden beet slices. Place orange slices around outside of the beets. Whisk the vinaigrette and when it’s well mixed, pour it down the line of beets. Sprinkle with the crumbled blue cheese. Top with the chives.