Chiogga beets, golden beets, red beets
Punch out cylinders with 1” ring cutter. Then cut thin discs with Japanese mandolin. Keep different beets separate. Pour warm pickling liquid over the beets. Keep in pickling liquid for at least a week.
Breakfast Radish, Easter egg radish
Clean radish, cut stem ½” above radish and shave thin on Japanese mandolin. Store in water.
Micro bull’s blood
Put sunflower seeds in a pot and cover with water 1” above seeds and season with salt. Bring to simmer and blanch seeds till tender. Drain seeds and reserve 1/4c cooking liquid.
Add 1 T oil to a pan and sauté onions gently till tender.
Place cooked seeds, onions and 1/4c cooking liquid in Vitaprep and blend till smooth. Season to taste with salt and then drizzle olive oil slowly to emulsify into puree. At this point it should look and have the texture like hummus. If too thick, add a little water to thin out.
Mix all ingredients together. bake in oven for 15 mins. (325º w/convection) Cool, then grind in robotcoupe.
Preheat oven to 325°F.
In a food processor, put sunflower seeds in and grind fine. Do not to grind too long or it will turn to butter
Tip: Keep seeds in the freezer. Grinding them while frozen will help to prevent the oils from being released, which could turn them into butter.
Add flax, salt, baking soda and garlic powder and grind till incorporated.
Add sesame seeds and coconut oil. Pulse a few times.
Add water in small increments, till it comes together.
Place a piece of parchment paper on cutting board and place dough on it and roll out a little and then place another piece of parchment paper on top. Roll out to 1/8” thickness. Try to get as thin as possible.
Slide paper on to a sheet tray and bake for about 15 mins. Rotate tray and check for the next 5 mins to get to a golden brown. Let cool on tray.
Assembly: Place sunflower puree on plate and arrange pickled beets, radish randomly and sprinkle rye crumble around. Place micro bull’s blood and crack some pieces of crisp and place around.