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. Balanced with sweet, savory, and tart flavors, it’s a vibrant plate that’s as beautiful as it is satisfying.
Ingredients
Scale
- Roasted and chilled red and yellow beets( see below)
- Tahini goat cheese custard ( see below)
- Pickled red onion (see below)
- Sprouted lentils
Tahini Goat Custard:
- 300 grams milk
- 85 grams egg yolk
- 25 grams milk powder
- 25 grams roasted garlic
- 20 grams miso
- 50 grams goat
- 50 grams tahini
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
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.
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.
The Most Simple Pickled Red Onions:
- Bring vin 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.