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Bavarois:
2 tablespoons water
2 teaspoons unflavored gelatin
1 tablespoon extra virgin olive oil
1 1/2 cups chopped sweet white onions
1/2 cup heavy cream, divided
Salt and ground black pepper to taste
5 ounces Cabot Private Stock Cheddar or Sharp Cheddar, grated* (about 1 1/4 cups)
1 large egg white
Beet Salad:
2 small golden beets
2 small red beets
3 tablespoons fresh beet juice
1 1/2 tablespoons extra virgin olive oil
2 tablespoons finely chopped crystallized ginger
Salt and ground black pepper to taste
1 cup baby mache

To make bavarois:

1. Place four (4-inch) ring molds with 3/4-inch-high sides on baking sheet and place in freezer.

2. Place water in small bowl and sprinkle with gelatin; let stand for 5 minutes to soften.

3. Meanwhile, heat oil in skillet over medium-low heat; add onions and cook, stirring, until soft and translucent but not browned, about 6 minutes.

4. Add 1/4 cup of heavy cream and softened gelatin to skillet, stirring to dissolve. Remove from heat and season with salt and pepper.

5. Put cheese in food processor and pulse. Add onion mixture and process again until smooth. Transfer mixture to metal bowl and place over another bowl of ice water; let stand until mixture begins to thicken, stirring occasionally.

6. In small bowl, beat egg white with electric mixer to stiff peaks. Fold into cheese mixture. In clean bowl, beat remaining 1/4 cup heavy cream to stiff peaks; fold into cheese mixture.

7. Remove ring molds from freezer and divide cheese mixture equally among them. Cover with plastic wrap and refrigerate until set, about 3 hours or overnight.

To make salad and serve bavarois:

1. In separate saucepans, cook golden and red beets in boiling salted water until tender when pierced with skewer, 40 to 60 minutes.

2. Drain beets. When cool enough to handle, peel and cut beets into 1/8-inch-thick slices, keeping golden and red beets separate.

3. In small bowl, whisk together beet juice and olive oil. Whisk in half of ginger. Season with salt and pepper.

4. With metal spatula, transfer each bavarois to center of salad plate. Run knife around outside of ring and remove.

5. Arrange one fourth of sliced beets in circle, alternating colors, on top of each bavarois. Add mache to beet juice dressing and toss to combine; place on top of beets. Scatter remaining ginger around outside of plate and serve.