3 pounds baby candy cane beets (washed and scrubbed)
1 pint rice wine vinegar
1 pint water
2 1/2 cups granulated sugar
1 tablespoon kosher salt
1/4 small yellow onion (thinly sliced)
1/2 teaspoon mustard seed
Black lava salt to taste
10 oz goat cheese (room temp)
¼ teaspoon white truffle oil
1 pinch kosher salt
1 bulb Fennel
1/2 of an orange
3 tablespoons extra virgin olive oil
Two days before serving: In a small sauce pan, add water, rice wine vinegar, sugar, kosher salt, mustard seeds and onion. Bring to a boil for 5 minutes. Place beets in a stainless steel or plastic container and pour in boiling liquid. Cover and refrigerate for two days.
Goat cheese: Place goat cheese, truffle oil and pinch of salt into food processor. Pulse 10 times for 3 seconds.
Fennel: Slice fennel as thin as possible. Squeeze juice of half an orange on sliced fennel. Add olive oil. Toss and set aside for 15 minutes.