Minimalist preparation with layered vegetable purées, bold colors, and fresh garnishes for a stunning 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 freshly grated ginger
07 - 1 tablespoon unsalted butter (substitute with olive oil for vegan option)
08 - 1/4 teaspoon sea salt
→ Avocado Cream
09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt (use coconut yogurt for vegan alternative)
11 - 1 teaspoon lime juice
12 - Pinch of salt
→ Garnishes
13 - Microgreens (radish or arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt
# How-To Steps:
01 - Preheat oven to 400°F. Toss diced beets with olive oil and sea salt. Spread evenly on a baking tray and roast for 30 to 35 minutes until tender.
02 - Steam or boil sliced carrots until very tender, about 15 to 20 minutes. Drain and let cool slightly.
03 - Place roasted beets and lemon juice in a blender or food processor. Blend until completely smooth, adding a splash of water if needed for consistency.
04 - Combine cooked carrots, grated ginger, butter, and sea salt in a blender. Process until smooth and creamy.
05 - In a small bowl, mash avocado with yogurt, lime juice, and a pinch of salt until silky smooth. Transfer mixture to a piping bag or squeeze bottle for precise application.
06 - On a clean serving board, spread a thick 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 carrot purée and avocado cream along the top of the beet stripe in artistic dots or strokes.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt.
09 - Serve immediately and encourage guests to scoop portions directly from the stripe.
