A colorful layering of beet, carrot, ginger, and avocado purées topped with fresh garnishes and textures.
# Components:
→ Roasted Beet Purée
01 - 2 medium beets, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1 teaspoon lemon juice
→ Carrot & Ginger Purée
05 - 3 large carrots, peeled and sliced
06 - 1 teaspoon freshly grated ginger
07 - 1 tablespoon unsalted butter or olive oil
08 - 1/4 teaspoon sea salt
→ Avocado Cream
09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt or coconut yogurt
11 - 1 teaspoon lime juice
12 - Pinch of salt
→ Garnishes
13 - Microgreens (such as radish or arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt
# Directions:
01 - Preheat oven to 400°F. Toss diced beets with olive oil and sea salt, then spread on a baking tray. Roast for 30 to 35 minutes until tender.
02 - Steam or boil peeled and sliced carrots until very soft, about 15 to 20 minutes. Drain and allow to cool slightly.
03 - Blend roasted beets with lemon juice in a blender or food processor until smooth, adding a splash of water if necessary.
04 - Blend cooked carrots with grated ginger, butter or olive oil, and sea salt until smooth.
05 - Mash avocado with yogurt, lime juice, and a pinch of salt until silky smooth. Transfer mixture to a piping bag or squeeze bottle.
06 - On a clean serving board, spread a 3-inch wide stripe of beet purée down the center using an offset spatula or the back of a large spoon.
07 - Pipe or layer the carrot purée and avocado cream in artistic strokes or dots along the beet stripe.
08 - Top the stripe with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt.
09 - Serve immediately, inviting guests to scoop from the stripe directly.
