Vibrant layers of roasted beet, carrot-ginger, and creamy avocado purées presented as a bold, minimalist appetizer.
# 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 for vegan option
08 - 1/4 teaspoon sea salt
→ Avocado Cream
09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt or coconut yogurt for vegan option
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
# How to Make It:
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 peeled and sliced carrots for 15 to 20 minutes until very soft. Drain and allow to cool slightly.
03 - Combine roasted beets and lemon juice in a blender or food processor. Blend until completely smooth, adding a splash of water if necessary.
04 - Blend cooked carrots with grated ginger, butter (or olive oil for vegan), and sea salt until smooth.
05 - In a small bowl, mash avocado with yogurt, lime juice, and a pinch of salt until silky smooth. Transfer to a piping bag or squeeze bottle for plating.
06 - Using a wide offset spatula or the back of a large spoon, spread a 3-inch wide stripe of beet purée down the center of a clean serving board.
07 - Pipe or layer the carrot purée and avocado cream in artistic strokes or dots atop the beet stripe.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt. Serve immediately for best presentation.
