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Preheat oven to 400 degrees. Wash and dry beets well, trim tops saving greens. Wash and dry jalapenos. Place beets, jalapenos and garlic on sheet pan and drizzle with Fustinis SELECT olive oil and season with salt and pepper. Place into hot oven and roast until beets are soft, garlic is golden brown and jalapenos are blistered. Remove from oven and let cool.
Place 2 roasted beets, roasted jalapeno, roasted garlic, shallot, Fustini's Jalapeno Lime balsamic, salt, pepper, Cilantro & Onion olive oil lime juice in blender and process until smooth. The consistency should be spreadable - use the vegetable stock or water to thin if necessary. Fold in cilantro and save.
Spread some beet puree on the bottom of a tostada shell. Shingle a few sliced beets on top, sprinkle with a little goat cheese, chiffonade beet greens to top and some more goat cheese, chopped cilantro, and a drizzle of Fustinis Cilantro and Onion olive oil.
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