Modernist Stripe Vegetable Puree (Printable)

A minimalist dish highlighting bold beet, carrot-ginger purées and avocado cream with fresh garnishes.

# What You 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, arugula)
14 - Edible flowers
15 - Crushed pistachios
16 - Flaky sea salt

# How-To Steps:

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, about 15 to 20 minutes. Drain and let cool slightly.
03 - Place roasted beets and lemon juice into a blender or food processor. Blend 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 Greek or coconut yogurt, lime juice, and a pinch of salt in a small bowl until silky smooth. Transfer to a piping bag or squeeze bottle.
06 - Using a wide offset spatula or 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 the carrot purée and avocado cream in artistic strokes or dots along the top of the beet stripe.
08 - Sprinkle microgreens, edible flowers, crushed pistachios, and flaky sea salt over the stripe.
09 - Serve immediately, inviting guests to scoop directly from the colorful stripe.

# Expert Suggestions:

01 -
  • It looks like you spent hours in culinary school, but takes barely over an hour from start to finish.
  • Each purée tastes completely different, so every bite across the stripe keeps surprising you.
  • It's one of those dishes that makes people linger at the table asking how you did it.
02 -
  • The stripe must be thick and confident—thin, timid lines won't have the visual impact or the ability to hold multiple layers without sliding around.
  • Overcooking either the beets or carrots is actually your friend here because they blend into pure cream instead of staying grainy.
  • If the avocado cream sits for more than 15 minutes before serving, it will oxidize and lose its bright green; prep it last, always.
03 -
  • An immersion blender works just fine if you don't have a food processor, but make sure each purée is completely silky or the stripe will feel grainy and tentative.
  • The secret to a restaurant-quality presentation is confidence—make your stripe bold and thick, not apologetic and thin, because people eat with their eyes first.
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