Modernist Stripe Vegetable Purée (Printer View)

Bold stripe of roasted beet, carrot-ginger purée, and avocado cream topped with microgreens and pistachios.

# 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
08 - 1/4 teaspoon sea salt

→ Avocado Cream

09 - 1 ripe avocado
10 - 2 tablespoons Greek yogurt or coconut yogurt
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

# Method:

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 allow to cool slightly.
03 - Combine roasted beets and lemon juice in a blender or food processor. Blend until smooth, adding water if needed to achieve a pureed consistency.
04 - Blend cooked carrots with grated ginger, butter or olive oil, and sea salt until completely smooth.
05 - In a bowl, mash avocado with yogurt, lime juice, and a pinch of salt until silky. Transfer the mixture into a piping bag or squeeze bottle for precise application.
06 - Using a wide offset spatula or the back of a large spoon, spread a thick 3-inch wide stripe of beet purée down the center of a clean serving board.
07 - Pipe or layer carrot purée and avocado cream along the top of the beet stripe in artistic strokes or dots.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and a light sprinkle of flaky sea salt.
09 - Present immediately, encouraging guests to scoop directly from the purée stripe.

# Expert Advice:

01 -
  • It looks like restaurant-quality plating but comes together in just over an hour with zero fuss.
  • The interplay of textures—silky purées against crunchy pistachios and delicate microgreens—makes every bite interesting.
  • It's naturally vegetarian and gluten-free, so you're not sacrificing flavor or visual drama for dietary needs.
02 -
  • The beet and carrot purées can be made a few hours ahead and kept in the fridge, but the avocado cream oxidizes quickly—make it no more than 30 minutes before serving, or cover it with plastic wrap pressed directly onto the surface.
  • If your purées are slightly different consistencies, they'll still layer beautifully; the visual contrast is part of the appeal, but consistency matters for piping, so thin any that seem too stiff with a tiny bit of water or butter.
03 -
  • Invest in an offset spatula; it's the single tool that makes or breaks the visual impact of the stripe.
  • If your purées separate or seem grainy, add a tablespoon of butter or a splash of water and pulse again until silky—this usually fixes any texture issues.
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