Goat cheese and beets are a classic pairing. I used that pairing here but in a much sweeter application. The beet powder was made by dehydrating cooked beets and then grinding them in a spice grinder. The beet sorbet was made by combining pureed beets with simple syrup and running through an ice cream machine.
The blood orange syrup and candied blood orange pieces were made by cooking down slices of blood orange peels in sugar and water. The sugar and water turned into a thick glaze and the peels became very soft with a pleasant bitter/sweet flavor and jelly like texture.
I made the grapefruit gelee by heating grapefruit juice and sugar and mixing in some agar agar powder. Agar is a gelling agent made from green or red seaweed. It is used in a lot of vegetarian and vegan restaurants in place of traditional gelatin which is made from animal bones or collagen.