Beets, Tahini Goat Custard, Sprouted Lentils, Pickled Onion

Photography by Dave Bryce. Styling by Keith Recker. Food and recipes by Curts Gamble, Station.

Ingredients

Roasted and chilled red and yellow beets( see below)

Tahini goat cheese custard ( see below)

Pickled red onion (see below)

Sprouted lentils

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

300 grams milk

85 grams egg yolk

25 grams milk powder

25 grams roasted garlic

20 grams miso

50 grams goat

50 grams tahini

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

2 red onions sliced to an 8th of inch thick on a japanese mandoline

1 qt White distilled vinegar

1 cup sugar

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.