This and other healthy beet recipes can be found at www.samcooks.com
1 small bunch each of orange and red beets (greens attached)
1 Tbsp. minced shallots
¼ tsp. ground cloves
¼ cup each, fresh orange juice and cider vinegar
2 Tbsp. canola oil
Salt and white pepper, to taste
1 orange, peeled and thinly sliced
About 4 ounces crumbled low-fat goat or blue cheese
4 or 5 strands fresh chives, roughly chopped
1. Remove greens and steam beets by placing them, unwashed and in their skins, into the steamer for 35 to 40 minutes, until tender. Time will vary depending on their size.
2. Meanwhile, combine the shallots, cloves orange juice, vinegar, oil, salt and pepper to make the dressing.
3. As soon as the beets are cool enough to handle, but still quite warm, remove the skins and cut the beets into ¼ inch slices.
4. Wash the beet greens well, then line a platter with the greens. Layer beets, alternating orange and red ones. Pour dressing over everything. Garnish with orange slices. Sprinkle with crumbled goat or blue cheese, and top with chives.