RED AND YELLOW BEET SALAD With ORANGE VINAIGRETTE

This recipe was inspired by a dish at the deceased Symphony Cafe in New York City. The contrast with warm beets and goat or blue cheese is marvelous.

• 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 apple cider vinegar
• 2 tablespoons canola oil
• Salt and freshly white pepper to taste
• 1 orange, peeled and thinly sliced
• About 4 ounces crumbled low-fat goat or blue cheese
• 4 or 5 strands of fresh chives, roughly chopped

Clean and steam beets. As soon as 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 goat or blue cheese. Top with chives. Serves 6.