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1
1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
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2
Blot the beet pulp with paper towels to extract excess moisture.
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3
Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer.
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4
Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color.
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5
Let the beets cool to room temperature.
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6
Grind the beets to a powder in a coffee or spice grinder.
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7
Store in a covered plastic container.
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8
Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top.
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9
Add the red wine vinegar and reduce until the liquid has a syrupy consistency.
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10
Pour into a small squeeze bottle.
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11
Preheat the oven to 300 degrees F.
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12
Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each.
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13
Roast for 1 1/2 to 2 hours, or until they are tender.
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14
Peel the cooked beets.
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15
Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds.
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16
Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick.
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17
Season all the beets with a little olive oil and salt.
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18
Pipe some beet glaze in dots of decreasing size down one side of the plate.
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19
Place a round of yellow beet in the center of the plate.
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20
Top each with 6 red beet batons laid side by side and another slice of yellow beet.
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21
Lay a wedge of cheese over each slice.
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22
Toss the beet greens with a little olive oil and salt.
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23
Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.
