1 ILE de France log of goat cheese (you may not use it all)
1/4 Cup Balsamic vinegar
1 bunch (a handful) of chives
1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Heat the oven to 350 degrees F. Place the beets on a large rectangle of aluminum foil and fold the sides of the foil up around the beets to form a package. Before you seal the package, put a little bit of water in the bottom of the foil with the beets. Seal the package, place on a baking sheet, and roast in the oven for 1 hour.Meanwhile, make the chive oil: first, set aside a few chives to chop for garnish. In a blender or food processor, puree the rest of the chives together with the olive oil. Strain the mixture through a fine-mesh sieve into a container (I strain it into a squeeze bottle), pressing on the solids. You won’t use all the chive oil in this recipe, so you can save the remainder in the fridge.When the beets are done, remove them from the foil and let them cool completely. You can then slip the skins off of the beets: do this carefully, so that you preserve the thin, long tails of the beets. Slice each beet across its diameter into 4 total slices (see pictures above), and set aside.
Using a sharp knife, cut 12 thin slices of goat cheese from the log, and set aside.
Wash and spin dry the beet greens, then stack them (whole) on top of one another. Cut the greens crosswise into slivers, then use your fingers to gently mix the slivers together.