# Ingredient list:
→ 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
08 - 1/4 teaspoon sea salt
→ Avocado Cream
09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt or coconut yogurt for vegan
11 - 1 teaspoon lime juice
12 - Pinch of salt
→ Garnishes
13 - Microgreens, such as radish and arugula
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt
# Step-by-step guide:
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 soft, about 15 to 20 minutes. Drain and allow to cool slightly.
03 - Combine roasted beets and lemon juice in a blender or food processor. Blend until smooth, adding a splash of water if needed to achieve desired consistency.
04 - Blend cooked carrots with grated ginger, butter (or olive oil for vegan), and sea salt until silky smooth.
05 - In a small bowl, mash avocado with yogurt, lime juice, and a pinch of salt until smooth. Transfer mixture to a piping bag or squeeze bottle for precise application.
06 - On a clean serving board, use a wide offset spatula or the back of a large spoon to spread a thick, 3-inch wide stripe of beet purée down the center.
07 - Layer or pipe 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.
09 - Serve immediately, advising guests to scoop directly from the composed stripe.
