# 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 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 (radish or arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt
# How to Make It:
01 - Preheat the oven to 400°F. Toss diced beets with olive oil and sea salt, then spread evenly on a baking tray. Roast for 30 to 35 minutes until tender.
02 - Steam or boil the peeled and sliced carrots for 15 to 20 minutes until very soft. Drain and allow to cool slightly.
03 - Blend roasted beets with lemon juice until completely smooth, adding a little water as needed for consistency.
04 - Blend cooked carrots with grated ginger, butter or olive oil, 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 precise application.
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 spread the carrot purée and avocado cream artistically along the top of the beet stripe in strokes or dots.
08 - Decorate with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt. Serve immediately for optimum freshness.
