Modernist Stripe Vegetable Purée (Printable)

A striking minimalist dish of layered vegetable purées accented with microgreens and pistachios.

# Ingredient List:

→ 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 (radish, arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt

# Steps:

01 - Preheat oven to 400°F. Toss diced beets with olive oil and sea salt. Spread on a baking tray and roast for 30 to 35 minutes, until tender.
02 - Steam or boil carrots until very soft, approximately 15 to 20 minutes. Drain and cool slightly.
03 - Blend roasted beets with lemon juice until completely smooth, adding a splash of water if necessary.
04 - Blend cooked carrots with grated ginger, butter or olive oil, and sea salt until smooth.
05 - Mash avocado with yogurt, lime juice, and a pinch of salt until silky smooth. Transfer to a piping bag or squeeze bottle.
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 - Layer or pipe the carrot purée and avocado cream in artistic strokes or dots atop the beet stripe.
08 - Sprinkle microgreens, edible flowers, crushed pistachios, and flaky sea salt along the stripe.
09 - Serve immediately, inviting guests to scoop directly from the stripe.

# Expert Advice:

01 -
  • It looks expensive and artistic but tastes like pure, honest vegetables at their best.
  • Comes together in just over an hour and genuinely impresses people at the table without fussy techniques.
  • Completely customizable—swap any purée for whatever vegetables are singing to you at the market.
02 -
  • The beets will stain everything they touch, so have paper towels ready and wear something you don't mind dyeing deep pink.
  • Don't skip letting the roasted vegetables cool slightly before blending—they blend smoother and the colors stay brighter.
  • Assemble this dish just before serving; the purées can sit for a few minutes, but the microgreens will wilt if they wait too long.
03 -
  • Chill your serving board in the freezer for 10 minutes before plating—the cold keeps the purées from sliding and spreads them more beautifully.
  • If your piping bag keeps slipping, wrap a damp kitchen towel around the base for grip and control.
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