- 2 cans (14.5 ounces each) sliced beets, drained (reserve liquid)
- 1 McIntosh apple, peeled, cored and chopped
- 1/4 cup chopped shallots
- 1 teaspoon brown sugar
- Grated zest of 1 orange
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 2 tablespoon balsamic vinegar
- 2 teaspoon fresh lemon juice
- 2 tablespoon chopped fresh chives
- 2 ounce goat cheese
- Pulse beets, apple, shallots, sugar, zest and salt in a food processor until pureed. Add reserved beet liquid; pulse until smooth. Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with chives and cheese before serving.