When winter hits, pastry chefs love to pair beets and dark chocolate together. I get it, earthy beets highlight the sweet, bitter, and complex chocolate and it's delicious when done right. Yet I wanted to do something different. Why not black sesame? It has such a distinct and nutty flavor that will highlight beets. This black sesame cake is made with a mixture of flour, almond flour, and ground black sesame. Using the black sesame as part of the flour gives it a strong black sesame flavor, not to mention a cool color. The ganache is made with pureed red beets and white chocolate. White chocolate tends to be very sweet, so I like to err with caution and add the white chocolate to taste. Produce tastes differently from week to week, and some beets might be sweeter, or earthier depending on the time of the year. Use your palate to gauge the right amount of sweetness. The beet chips are made with simple syrup and cooked in either a dehydrator or low oven. They add a nice texture to the smooth ganache and soft cake. For a bit of spice, this is dessert is paired with a lemongrass & ginger ice cream.