First we roasted the beets. Then let them simmer in cider vinegar for a few minutes. Set them on a paper towel to drain. Then fold some fresh herbs in the goat cheese and place between layers of the beets. The dressing was finely chopped shallots, orange zest and the juice from an orange, a dash of Dijon mustard, olive oil and sherry. Then we drizzled the dressing over the beets and goat cheese tower  and drizzled a bit of the cider vinegar (which turned a gorgeous shade of fuschia) and enjoyed chilled before dinner. It was an adaptation from Wolfgang Puck’s recipe.