Ashed Chevreaux with Slow-Roasted Yellow and REd Beets and Red Beet Vinaigr

Ingredients

• 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)
• 1 teaspoon Red wine vinegar
• 1-2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8 slices), scrubbed
• 1-2 red beets (enough to yield thirty-six 1-inch-long batons; see page 203), 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 poweder