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Heirloom Beetroot Beetroot Panna Cotta, Pickled Vegetables, Creamed Vegan Cheese, Beetroot Reduction, Vegetable Wafer

By Chris Macleod, Executive Chef, ESS, Offshore & Remote Sector (Compass Group UK & Ireland Senior Chef of the Year)


  1. Grease panna cotta mould with release spray to stop from sticking to mould. Put the milk, vegan cream, beetroot juice and sugar in a pan and bring to the boil, soak veggie gel in a little water and mix, add to panna cotta mix and leave on low heat to dissolve the for around 1 minute, check seasoning then pour into mould and place in the fridge.
  2. Prepare all baby vegetables and blanch vegetables in pan of boiling water, when ready remove and cool. Once the vegetables are cooled place into the horseradish vinegar and pickle all vegetables for around 30 minutes.
  3. Put the beetroot juice and sugar into a thick based pan and bring to the boil, reduce by half, set aside to cool. It should be a light syrup.
  4. Finely chop the chives, using a micro chopper place the vegan cream cheese and chives in the micro chopper and blend until smooth check seasoning. Put into piping bags and put into the fridge until required.
  5. Using a tray with a silicone mat place the grated vegan hard cheese into the oven until bake into a light golden crumb, remove and set aside to cool. Serve as shown.