Roasted Beets With Horseradish Panna Cotta

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Panna cotta:

Vegetable oil pan spray

1 tablespoon cold water

1 teaspoon powdered gelatin

1/2 cup + 2 tablespoons whole milk

1 cup sour cream

1 1/2 teaspoons prepared horseradish

Large pinch of kosher salt, to taste


1 1/2 pounds Chioggia beets

1 tablespoon olive oil, as needed

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

3/4 to 1 ounce finely grated fresh horseradish root, to taste (see Note)

Kosher salt and pepper to taste

2 to 3 ounces mache

Micro bulls blood beet greens or other microgreens to garnish (optional)

Fleur de sel or sea salt, to taste

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