Modernist Vegetable Stripe (Print)

A visually dramatic dish showcasing layered beet, carrot-ginger purées, and avocado cream accented with fresh garnishes.

# 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
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 peeled and sliced carrots until very soft, approximately 15 to 20 minutes. Drain and let cool slightly.
03 - Combine roasted beets and lemon juice in a blender or food processor; blend until smooth, adding water as necessary for desired consistency.
04 - Blend cooked carrots with grated ginger, butter (or olive oil), and sea salt until uniform and smooth.
05 - In a small bowl, mash ripe avocado with yogurt, lime juice, and a pinch of salt until silky smooth; transfer to a piping bag or squeeze bottle.
06 - On a clean serving board, use a wide offset spatula or back of a large spoon to spread a thick, 3-inch wide stripe of beet purée down the center.
07 - Pipe or layer the carrot and avocado purées over the center of the beet stripe in artistic strokes or dots.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and a sprinkle of flaky sea salt.
09 - Serve immediately, inviting guests to scoop from the stripe directly.

# Expert Advice:

01 -
  • It looks like restaurant-quality art but takes just over an hour from start to table.
  • You can make the purées ahead and plate in minutes, perfect for impressing without stress.
  • Every vegetable tastes exactly like itself, intensified and elegant, which somehow feels both simple and sophisticated.
02 -
  • The beets will stain your blender pink permanently, so don't panic—it's a badge of honor and doesn't affect taste.
  • Avocado oxidizes quickly, so prepare it literally right before plating unless you toss it with extra lime juice and press plastic wrap directly onto the surface.
  • The moisture content of each purée matters hugely; you want them thick enough to pipe or spread, not pourable like soup.
03 -
  • If your purées separate or seem grainy, blend them once more with just a teaspoon of the cooking water—patience with the blender creates silkiness that rough handling never will.
  • Taste each purée on its own before plating; a tiny adjustment of salt or acid now prevents disappointment later, when it's already on the board.
Go back