POACHED BEETS Recipe

Prepare the Beets

Wash and trim the beets, leaving the skins on.

Poach the Beets

In a large pot, combine beets, water, and salt. Bring to a boil, then reduce heat and simmer for about 45-60 minutes until tender. Remove from heat and let cool.

Peel the Beets

Once cooled, peel the beets and set aside.

Bloom the Gelatin

Soak gelatin sheets in cold water for about 5 minutes.

Heat the Cream

In a saucepan, heat the heavy cream, sugar, and vanilla extract until just boiling.

Combine

Remove from heat, whisk in the soaked gelatin until dissolved, then blend in the goat cheese until smooth.

Set the Panna Cotta

Pour the mixture into serving molds and refrigerate for at least 4 hours or until set.

Cream Butter and Sugar

In a bowl, cream together the butter and powdered sugar until light and fluffy.

Add Dry Ingredients

Mix in the ground pistachios and flour until just combined. Add the egg yolk and mix until a dough forms.

Chill and Bake

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C). Roll out and cut into desired shapes, then bake for 12-15 minutes until golden.

Cook the Caramel

In a saucepan, combine beet juice and sugar. Cook over medium heat, stirring until the sugar dissolves. Allow it to boil until it thickens, about 10-15 minutes.

Finish the Caramel

Remove from heat and stir in lemon juice. Let cool before using.