Jeweled Beet Salad

4 medium-sized beets with greens
1/4 c. rice vinegar, plus more to taste
2 T. chopped fresh chives
2 T. chopped fresh mint
1 T. fresh orange juice
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
4 oz. soft fresh goat cheese, crumbled, divided

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into 1/4-inch pieces and the leaves into 1/4-inch ribbons. Peel the roots and grate with a box grater or food processor.

Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into boiling water to stop the cooking. Drain well.

Whisk together the vinegar, chives, mint, and orange juice in a medium bowl. Whisk in the oil until fully incorporated. Season with salt and pepper. Add the greens and beets and toss to mix. Adjust salt, pepper, and vinegar to taste.

Crumble 3/4 of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 112.