Ingredients
Method
For Beet puree:
- Season and oil red beets and roast in the oven for 30 min to an hour until tender. Blend in vitamix with lemon juice until smooth. Transfer to squeeze bottle for plate up.
For carrots:
- Peel baby carrots and trim the tops leaving some of the green. Blanch and shock in salted water until tender, but has a crunch still.
For carrot puree:
- Peel and dice large carrots. In a medium sauce pot with orange juice, cook carrots on medium heat until soft. Strain liquid and blend carrots until smooth. Season with salt and pepper.
For basil avocado puree:
- Take 1 avocado, peel and remove seed.
- Add all ingredients to a vitamix and blend until silk. Transfer to squeeze bottle and reserve for plating.
For Compressed watermelon:
- Take your diced watermelon and place into cryovac bag.
- In a small sauce pot, make a simple syrup with sugar and water- heat until sugar is dissolved. Steep mint leaves and pour all liquid into cryovac bag. Seal and compress all the air out- this will break down the cell structure and intensify the melon along with sealing in that mint syrup.
- Remove from bag and dispose of remaining liquid.
For Plate up:
- Squeeze a large circle of beet puree on plate and drag across with offset spatula. Plate carrots, watermelon around and dot with avocado puree. Garnish with shaved raw vegetables, black salt and sesame seeds.