This showstopping dish is our favorite way to eat root vegetables.
For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables in this tian. Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.1 1/4 teaspoons kosher salt, divided3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds2 small red onions, sliced crosswise into 1/8-inch-thick rounds2 tablespoons extra-virgin olive oilPreheat oven to 375°F.
Starting at outer edge of dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.
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