Vibrant layers of beet, carrot-ginger, and avocado create a striking modernist vegetable presentation.
# What You’ll Need:
→ 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 grated fresh 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 (radish, arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt
# How To Make It:
01 - Preheat oven to 400°F. Toss diced beets with olive oil and sea salt. Spread on a baking tray and roast for 30 to 35 minutes until tender.
02 - While beets roast, steam or boil carrots until very soft, about 15 to 20 minutes. Drain and cool slightly.
03 - Blend roasted beets with lemon juice until smooth, adding a splash of water if necessary.
04 - Blend cooked carrots with grated ginger, butter or olive oil, and sea salt until completely smooth.
05 - Mash avocado with yogurt, lime juice, and a pinch of salt until silky smooth. Transfer 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 large spoon.
07 - Pipe or spread carrot purée and avocado cream in artistic strokes or dots along the top of the beet stripe.
08 - Decorate with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt.
09 - Serve immediately, inviting guests to scoop directly from the stripe.
