Modernist Stripe Vegetable Purée (Printable)

Bold layered vegetable purées combined with vibrant textures for a minimalist, striking presentation.

# 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

# How to Prepare:

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, about 15 to 20 minutes. Drain and let cool slightly.
03 - Place roasted beets and lemon juice in a blender. Blend until smooth, adding water if necessary.
04 - Blend cooked carrots with ginger, butter or olive oil, and sea salt until smooth.
05 - Mash avocado with yogurt, lime juice, and salt in a bowl until silky. Transfer to a piping bag or squeeze bottle.
06 - On a clean serving board, spread a 3-inch-wide stripe of beet purée down the center using an offset spatula or spoon back.
07 - Pipe or layer carrot purée and avocado cream as strokes or dots atop the beet stripe.
08 - Decorate the stripe with microgreens, edible flowers, crushed pistachios, and flaky sea salt.
09 - Serve immediately, prompting guests to scoop directly from the stripe.

# Expert Suggestions:

01 -
  • It looks like edible art, but tastes genuinely delicious—not precious or over-fussy.
  • Everything can be prepped ahead, so you're calm and unhurried when guests arrive.
  • The combination of earthy, bright, and creamy flavors creates a conversation the moment it lands on the table.
02 -
  • Overblending your purées makes them grainy rather than smooth—stop the moment they're silky, even if there's still a tiny bit of texture.
  • The avocado cream must be made no more than 30 minutes before serving, or it will oxidize and lose its vibrant green color.
  • A cold board actually helps the purées maintain their shape and precision—chill your serving surface for 10 minutes before plating.
03 -
  • A warm immersion blender or food processor makes vegetable purées silkier than a cold one—the slight warmth helps the starches break down more completely.
  • If your beet purée looks a bit thin after blending, don't panic—let it sit for five minutes and the natural thickening will surprise you, and you can always reduce it gently on the stove if needed.
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