# 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 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 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. Spread evenly on a baking tray and roast for 30 to 35 minutes until tender.
02 - Steam or boil carrots until very soft, 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 to achieve desired consistency.
04 - Combine cooked carrots, grated ginger, butter or olive oil, and sea salt in a blender. Blend until smooth.
05 - In a bowl, mash avocado with Greek or coconut yogurt, lime juice, and a pinch of salt until silky smooth. Transfer 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 3-inch-wide stripe of beet purée down the center.
07 - Layer or pipe 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 - Present the dish to guests for immediate consumption, encouraging scooping directly from the purée stripe.
