Modernist Stripe Vegetable Purée (Print Version)

Minimalist dish with layered vegetable purées and textures creating a bold, colorful stripe on a clean board.

# 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

# How To Make:

01 - Preheat the 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 - Blend roasted beets with lemon juice until completely smooth, adding a splash of water if needed to achieve desired consistency.
04 - Combine cooked carrots, grated ginger, unsalted butter (or olive oil), and sea salt in a blender or food processor. Blend until smooth.
05 - In a small bowl, mash avocado with Greek yogurt (or coconut yogurt), lime juice and a pinch of salt until silky smooth. Transfer mixture 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 3-inch wide stripe of beet purée down the center.
07 - Pipe or spoon the carrot purée and avocado cream in artistic strokes or dots along the top edge of the beet stripe to create textured layers.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and a light sprinkle of flaky sea salt.
09 - Present immediately and encourage guests to scoop from the stripe directly for a visually engaging experience.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen but honestly takes just over an hour, giving you a secret confidence boost when guests arrive.
  • Each purée has its own story and personality, but they sing together on the board like a perfectly balanced trio.
  • The moment someone tears into it with a piece of bread or vegetable is worth every careful moment of plating.
02 -
  • The avocado cream will brown if you make it more than 20 minutes ahead, so prepare it just before plating—this is non-negotiable if you want to keep that gorgeous pale green color.
  • Overblending your purées makes them break or become gluey; blend just until smooth and stop immediately, especially with the carrot purée which can separate if you overwork it.
03 -
  • Room-temperature purées spread more easily than cold ones, so pull them from the fridge about ten minutes before plating and give them a gentle stir to reincorporate any liquid that separated.
  • If your beet purée comes out too thin, simmer it gently in a small pot for two or three minutes to evaporate excess moisture—it'll thicken beautifully and the color will intensify.
Go Back