Vermont Goat Cheese Panna Cotta Salad with Pickled Beets, Beet Puree, Mascarpone, Micro Greens & Balsamic Vinegar

Vermont Goat Cheese Panna Cotta Salad with Pickled Beets, Beet Puree, Mascarpone, Micro Greens  & Balsamic Vinegar

​Goat Cheese Panna Cotta:

1. Heat Milk, Cream and Sugar  - bring it almost to a boil
2. Bloom the Gelatin into ice water
3. Take the Goat Cheese and crumble it. Wisk all of the ingridiens together with the cream.
4. Add Gelatin little by little till it melts
5. Strain it to get rid of extra "stuff" 
6. Transfer Panna Cotta to a sheet pan, wrap it and let it chill.

Beets

1. Boil the peeds just with the enough water to cover it.
2. When ready - drop it in ice water to cool it down.

Beet Pure:

1. Take half of the cooked beets (other half will go with the Marscapone mixture)
2. Pure it in the hand blender
3. Cut the remaining beets

Pickle Beets:

1. Gather all the "pickling spices",  bring them to a boil.
2. Cover the beets with the mixture to start the pickling process.
3. Let it chill

Final Step: Plate the dish.

Notes: We will need to have an access to a cooler. 

Thank you.