Peel, trim, and cut the beets into ¼” thick half-circles. Add water to the bottom of a pan that is fitted with a steaming basket. Bring the water to a boil, add the beets to the steaming basket, cover, and cook until the beets are tender but still have a bit of texture, about 10 minutes.

While the beets are cooking, peel and thinly slice the garlic. Melt the ghee in a pan and add the garlic. Cook until the garlic is golden and crisp. Remove from heat and stir in the salt.

Next, make the bean puree. Combine the beans with the lemon zest, juice, dill, and salt. Puree, adding just enough of the liquid, until the bean puree is smooth.

Once the beets are done, let cool slightly then combine with pea shoots and sunflower seeds. Drizzle with the ghee/crunchy garlic. Squeeze a bit of lemon juice on top and toss until everything is well combined.

Take the white bean mixture and smear onto a plate or bowl. Top with the beet mixture and serve with a sprinkle of flaky sea salt, because why not.