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Roasted Beet and Fennel Salad with Goat's Milk Panna Cotta

Serves 6
Time 24 hr 45 min
Secret Ingredient: Goat's Milk

Thanks to Aamalea Tshilds and Jason Hammel, chef-owners of Lula Café in Chicago, Illinois, you can take a traditionally sweet dessert and make it deliciously savory with the addition of fresh herbs and spices.
Special Diets:
Ingredients
  • Panna Cotta
  • 2 gelatin sheets or 1 1/2 teaspoons powdered unflavored gelatin
  • 1 cup light cream
  • 1 cup goat milk
  • 1/2 cup goat cheese
  • 6 whole black peppercorns
  • 6 sprigs fresh thyme
  • 1 teaspoon fine sea salt
  • Salad
  • 12 baby beets, scrubbed and stemmed (3 large beets)
  • 1/4 cup extra-virgin olive oil
  • fine sea salt
  • 1 bulb fennel, cored and thinly sliced
  • 1 head frisee, washed, dried, gently torn into bite-size pieces
  • 1/2 head red leaf lettuce, washed, dried, gently torn into bite-size pieces
  • 2 tablespoons hazelnut oil
  • Vinaigrette
  • 1 shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil
  • 1/2 cup toasted hazelnuts, chopped
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Method

For the panna cotta, soak gelatin sheets in a bowl filled with cold water until soft, about 5 to 7 minutes. 

If using powdered gelatin, place gelatin in a bowl and sprinkle with 2 tablespoons cold water. 

Let stand for 5 minutes. 

In a saucepan, warm cream, goat milk, goat cheese, black peppercorns, thyme and salt. 

Stir to melt the cheese. 

Simmer 5 minutes and strain, discarding peppercorns and thyme.

Remove softened gelatin sheets from the bowl and discard water. 

Stir gelatin sheets or dissolved gelatin into milk mixture to dissolve. 

Divide between 6 (2-ounce) ramekins, cover with plastic wrap and chill 4 to 24 hours until firm.

For the salad, preheat the oven to 375°F. 

Divide beets between two large sheets of foil. 

Drizzle with olive oil and sprinkle with salt. 

Wrap tightly and place on a baking sheet. 

Bake until tender, 35 to 40 minutes. 

While the beets roast, place hazelnuts on a baking sheet and toast alongside the beets until golden brown and fragrant, about 15 minutes. 

Set aside to cool slightly, rough chop and set aside. 

Allow beets to cool slightly, rub skins off using a paper towel and cut into quarters.

For the vinaigrette, place shallots, thyme, vinegar and honey in a large salad bowl. 

Allow to sit 10 to 15 minutes to macerate the shallots. 

Whisk in olive oil to create an emulsion. 

Stir in chopped hazelnuts.

To assemble, dip a butter or paring knife in a glass of hot water. 

Run the knife around the inside of the panna cotta mold, then release the panna cotta onto a chilled salad plate. 

Toss beets, fennel, frisee and red leaf lettuce in just enough vinaigrette to lightly coat. 

Arrange greens around panna cotta. 

Top with a drizzle of hazelnut oil and a sprinkle of black pepper.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Panna Cotta
  • 2 gelatin sheets or 1 1/2 teaspoons powdered unflavored gelatin
  • 1 cup light cream
  • 1 cup goat milk
  • 1/2 cup goat cheese
  • 6 whole black peppercorns
  • 6 sprigs fresh thyme
  • 1 teaspoon fine sea salt
  • Salad
  • 12 baby beets, scrubbed and stemmed (3 large beets)
  • 1/4 cup extra-virgin olive oil
  • fine sea salt
  • 1 bulb fennel, cored and thinly sliced
  • 1 head frisee, washed, dried, gently torn into bite-size pieces
  • 1/2 head red leaf lettuce, washed, dried, gently torn into bite-size pieces
  • 2 tablespoons hazelnut oil
  • Vinaigrette
  • 1 shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil
  • 1/2 cup toasted hazelnuts, chopped
Shop with Prime

Exclusively for Prime members in select ZIP codes.