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1
Preheat the oven to 400u00b0F. Cook the beets in boiling water for 45 mins. Drain and peel. Slice 2 beets into very thin slices. Coarsely chop the remaining 2 beets. Puree in a blender with 1 tbsp olive oil. Season with salt and black pepper.
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2
Mix 1 tbsp olive oil with a pinch of curry powder and a pinch of salt. Brush on the chicken drumsticks. Heat 1 tbsp olive oil in a roasting pan on medium-high heat. Cook the chicken until golden brown. Transfer to the oven and roast for 30 mins until cooked through.
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3
Heat 1 tsp butter in a small saucepan on medium heat. Add 1/2 the onion and sprinkle with 1 tbsp sugar; saute until softened. Stir in the mustard and cream and simmer for 2 mins. Stir in the soy sauce.
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4
Heat a small skillet on medium-low heat. Toast the sesame seeds, honey and 1 tbsp sugar, turning, until browned. Blanch the green onions and cucumber in boiling water for 30 seconds. Drain and refresh with cold water. Stir in the sesame oil and lemon juice. Reserve some of the sesame seeds for garnish and stir in the remaining.
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5
Heat 1 tsp butter in a large saucepan on medium heat. Saute the pumpkin, ginger and remaining onion for 2 mins. Reduce the heat to low, cover and cook for 10 mins. Puree in a blender and season with salt, and a pinch each of cayenne pepper and cinnamon. Spoon into a piping bag.
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6
Layer the beet slices with pumpkin puree on 4 serving plates. Top each pile with cucumber salad. Pipe the remaining pumpkin puree in blobs on each plate and spoon the beet puree in between. Sprinkle with the reserved sesame seeds. Arrange the drumsticks on the plates and drizzle with the mustard and soy sauce.
