Slice your orange into rounds, they need to be thin. About ⅛ inch thick at most. Discard ends and seeds. Cut each slice into triangles, either 4 or 6 per ring depending on the size of your orange.
In a small, heavy-bottomed pan add the sugar and water. Heat until the sugar dissolves and then add your orange slices Bring to a boil over medium-high heat then reduce heat to a slow simmer and cook, uncovered, for 25 to 30 minutes.
Allow the orange slices to cool for a few minutes then transfer to a sheet of parchment so they can finish draining.
While the oranges are cooking, drain all the liquid from the jar of beets. Line a baking sheet with paper towels and lay out the beets to dry. Flip after 5 minutes to ensure that the majority of the liquid has been absorbed by the towels.
Using a 1-inch cookie cutter cut the beets into small rounds. This step is optional.
Place the softened cheese in a piping bag. Pipe onto the beet rounds. OR, use two spoons to top each round with about 1 teaspoon of goat cheese.
Top each beet and goat cheese bite with a wedge of candied orange and garnish with chopped chives.
*To make your own herbed goat cheese mix 4 oz of softened goat cheese with 2 tablespoons of chopped herbs (parsley, basil, and/ or chives).
For a vegan alternative, substitute vegan cream cheese for the goat cheese.
Oranges can be made 2 days ahead of time. Store in a single layer, cover, and keep in the fridge.
The bites can be assembled 2 to 4 hours before serving.