Marinated Golden Beet Medallions w/ Mint & Toasted Cacao Nibs

For the Marinated Beets:

1. Set oven to 400F. Trim Small Golden Beets, leaving the skin on, and wrap in a double layer of tin foil. Roast until tender when pierced with a fork, around 1 hour.
2. Meanwhile, juice 800g Golden Beets. You should wind up with about half their weight in juice. 
3. Add beet juice, verjus, Bayleaf, Juniper Berries, 1/2 tsp Salt, and a turn of  fresh ground White Pepper to a small saucepan set over medium heat. Bring to a simmer, watching diligently for an initial boil over. As the liquid builds foam and begins to simmer, lower the heat and stir rapidly to avoid boiling over. Once foaming subsides, maintain a bare simmer over low heat. Reduce mixture by 2/3rds then remove from heat and let cool. You should be left with around 1/2C (118G) of liquid.
4. Transfer liquid to an airtight container with EVOO and Orange Zest. Cover with lid and shake vigorously to emulsify.
5. Remove small beets from oven and let cool completely. Rub off beet skin with fingers or a clean dish towel. Slice 1/4 in. thick.
6. Add beet slices to liquid marinade, toss to combine. Refrigerate and let marinate for 2-3 hours.

To Serve:

1. While beets are marinating, toast Cacao Nibs over medium heat in a dry skillet until roasty and fragrant, 1-2 minutes.
2. Remove marinated beets from refrigerator and let warm on the counter for a couple of minutes. Plate beets by stacking in 2 layers, spooning a bit of marinade over them. Sprinkle toasted cacao nibs over beets and garnish with Fennel Fronds, Bloody Dock, and Chocolate Mint.