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

Ingredients

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)

Instructions

1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
Blot the beet pulp with paper towels to extract excess moisture. Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer. Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color. Let the beets cool to room temperature. Grind the beets to a powder in a coffee or spice grinder. Store in a covered plastic container.

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