Modernist Stripe Vibrant Purées (Printable Version)

Minimalist dish with bold stripes of vibrant vegetable purées and fresh garnishes for elegant plating.

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

# Step-by-Step Guide:

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 cool slightly.
03 - Combine roasted beets and lemon juice in a blender, blending until completely smooth. Add a splash of water if needed.
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 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 along the top of the beet stripe.
08 - Sprinkle microgreens, edible flowers, crushed pistachios, and flaky sea salt over the purée stripe.
09 - Serve immediately, inviting guests to scoop from the stripe directly.

# Additional Tips::

01 -
  • It looks like gallery-worthy art but tastes impossibly simple and fresh—that gap between effort and result is pure magic.
  • You get to play with color and texture in a way that feels more like painting than cooking.
  • Completely vegetarian and naturally gluten-free, so it slides into almost any meal without apologies.
02 -
  • Don't skip letting the carrots cool slightly after cooking—warm vegetables blend into silk, cold ones turn grainy and refuse to cooperate with your vision.
  • The avocado must be perfectly ripe (not hard, not brown), because it's the only thing holding that cream together, and if it's off, the whole thing collapses.
  • Your stripe will look different every time, and that's not a flaw—it's the whole point, so stop trying to make it perfect.
03 -
  • For extra texture and depth, toss roasted chickpeas or pickled red onions onto the stripe just before serving—they add crunch and a flavor hit that keeps people reaching for more.
  • This stripe looks stunning next to a crisp Sauvignon Blanc, and if you're serving it as part of a larger meal, let it be its own course, not a side note.
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