Beet Salad with Orange Sabayon Dressing - The Local Palate

Ingredients

• 3 ounces freshly squeezed orange juice
• 1 cup sparking wine
• 6 egg yolks
• 2½ tablespoons sugar
• 1 teaspoon orange zest
• Pinch of salt
• 1-2 pounds yellow beets
• 1 cup vegetable or chicken stock
• 1 pound assorted rainbow baby carrots
• 1 head romanesco
• 1 leek, white part only
• 2 tablespoons coconut oil
• 1 tablespoon fresh thyme leaves (chopped)
• ¼ cup white wine, for deglazing pan
• 1 teaspoon Aleppo chili flakes
• ½ lemon, juiced
• 2 tablespoons butter
• Salt to taste
• ¼ cup white wine