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.
Ingredients
Scale
- 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
Instructions
For the roasted red and yellow beets:
- 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.
- Add a couple of inches of warm water and cover with tinfoil.
- Roast for two hours or until a skewer or knife inserted comes out clean.
- 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:
- Combine all ingredients. Mix thoroughly and set in an 8 by 8 baking dish.
- 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:
- Bring vinegar and sugar to a boil and add onions.
- Let cool before using. Refrigerate forever.
To finish:
- Spoon the cooled custard onto the center of your serving plates, dress beets in Evoo and salt and pepper to taste.
- 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.
- Spoon over the beets and top with pickled red onions.