Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion

A beautifully plated dish doesn’t have to be complicated—it just needs the right balance of flavors and textures. This recipe for roasted beets with tahini goat cheese custard, pickled red onions, and sprouted lentils is a perfect example. It’s colorful, nourishing, and layered with flavor, making it an impressive choice for dinner parties or a refined vegetarian main course.

What Makes Beets the Star of the Show?

The heart of this dish is the roasted red and yellow beets, cooked until tender and naturally sweet. They’re paired with a silky tahini goat cheese custard, which adds a creamy, savory depth. Bright, tangy pickled red onions cut through the richness, while sprouted lentils bring freshness and a satisfying bite. Together, these elements create a dish that feels both comforting and elevated.

Whether served as a starter, a light entrée, or part of a larger spread, this seasonal vegetarian recipe is as beautiful on the plate as it is delicious to eat. With its vibrant colors, contrasting textures, and bold flavors, it’s a dish that celebrates seasonal produce while offering a modern twist on classic pairings. It’s proof that vegetables, when prepared thoughtfully, can truly shine as the star of the meal.

Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion

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• Author: Curtis Gamble

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Description

This elegant dish layers earthy roasted red and yellow beets with a silky tahini-goat cheese custard, tangy pickled red onions, and sprouted lentils for freshness and crunch. 

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Ingredients

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• Roasted and chilled red and yellow beets( see below)
• Tahini goat cheese custard ( see below)
• Pickled red onion (see below)
• Sprouted lentils

For the tahini goat custard:

• 300 g milk
• 85 g egg yolk
• 25 g milk powder
• 25 g roasted garlic
• 20 g miso
• 50 g goat
• 50 g tahini

For the most simple pickled red onions:

• 2 red onions sliced to an 8th of inch thick on a Japanese mandoline
• 1 qt white distilled vinegar
• 1 cup sugar

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Instructions

For the roasted red and yellow beets:

1. Preheat the oven to 375. In two separate shallow baking dishes add beets, keeping them separate, that have been rubbed with evoo salt and pepper.
2. Add a couple of inches of warm water and cover with tinfoil.
3. Roast for two hours or until a skewer or knife inserted comes out clean.
4. While still warm use a dish towel to rub the skins off and set them aside in the refrigerator to cool. Once cool cut into wedges and keep separate.

For the tahini goat custard:

1. Combine all ingredients. Mix thoroughly and set in an 8 by 8 baking dish.
2. Bake, covered in a water bath at 350 until the center no longer jiggles, roughly 1 hour ( check in 30 min increments). Cool completely.

For the most simple pickled red onions:

1. Bring vinegar and sugar to a boil and add onions.
2. Let cool before using. Refrigerate forever.

To finish:

1. Spoon the cooled custard onto the center of your serving plates, dress beets in Evoo and salt and pepper to taste.
2. Scatter beets over the custard and in the same bowl dress your sprouted lentils with evoo and a little bit of juice from your pickled onions.
3. Spoon over the beets and top with pickled red onions.

Recipes by Curts Gamble
Styling by Keith Recker
Photography by Dave Bryce

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