Roasted Yellow Beets, Kumquat, Hickory-smoked Egg Yolk, and Pickled Beets

Heat oven to 400°F. In a shallow half-hotel pan, salt-bake beets for 2 hours, until tender. Peel immediately, while hot. Cut the ends off each beet. Using a ring mold, cut 1-inch diameter cylinders from beets. Slice the cylinders into -inch tall smaller cylinders. In a bowl, toss beets in vinegar and season with salt and olive oil. Rest at room temperature until ready to plate.

Heat a combi oven to 64°C. Fill a vacuum bag halfway with oil, slide in yolks, and seal. Cook in oven for one hour. Transfer yolks to a stainless steel bowl and cover with plastic wrap; discard oil. Using a smoking gun filled with hickory wood chips, smoke yolks for 12 minutes. Pour yolks into food processor and process until smooth. Transfer to a piping bag.

Using the same ring mold as with the cooked Beets, cut out circles from the raw beet slices. Lay 5 slices of the cooked Beets in the center of a plate. In between and around the Beets, pipe the Smoked Egg Yolk. Finish with kumquat slices, raw beet, and sea salt.