Orange-scented Beet Soup with Chives

Source: Self Magazine

2 cans (14.5oz each) sliced beets, drained. Reserve liquid.
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 tsp brown sugar
Grated zest of 1 orange
1/4 tsp salt
1/2 cup orange juice
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tbsp chopped fresh chives
2 oz goat cheese

Pulse beets, apple, shallots, sugar, zest and salt in a food processor til pureed. Add reserved beet liquid; pulse until smooth.

Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice.

Cover and chilled until cold, about one hour. Divide among 4 bowls; garnish with chives and cheese before serving.