Beetroot & Avocado Tower

beetroot-tower-3.jpg

beetroot-tower-3 I was experimenting last week for our yoga brunch on the 11th April.  We decided to do a raw vegan menu to open people's eyes that it doesn't have to be a freaky, hessian-wearing thing to do, not to mention having great benefits on your health.  I am also learning a whole new style of cooking which is cool.  I couldn't sleep the other night so started thinking about avocados, as you do, and had to turn the light back on and quickly sketch this in case I forgot it.  I never get something right first time when recipe testing, so thought I should share it.

Beetroot and avocado tower

1 golden beetroot

1 candied beetroot

1 normal beetroot

Avocado cream

1 ripe avocado

1 tbsp melted coconut oil

50g coriander

1 tsp water

Juice and zest of 1 lime

A generous pinch of salt

Peanut & chilli butter

200g raw peanuts

1 hot red chilli

1 tsp salt

1 tbsp olive oil

Mango & yuzu puree

½ mango

1/2 tbsp yuzu juice

Method

Slice the beetroots very thinly on the mandolin and cut them into identical circles using a cutter – about 7cm.

Blend all the avocado ingredients together until you have a smooth cream, put in a piping bag.

Blend the mango and yuzu juice together into a puree and put into a piping bag.

To make your peanut butter, put your peanuts and chilli into a high speed blender, stirring and scooping round the edges every minute. After 3 or 4 minutes they will turn into a butter. Add your oil and salt. Put in a piping bag.

To assemble, pipe a circle of avocado cream around the edge a disc of red beetroot, top with a yellow slice and repeat. Top with a pink slice and repeat. Repeat until you have a nice stack, finishing with the candied beetroot on top. Pipe a blob of avocado and slot in shards of raw crackers.

Pipe dots of puree and peanut butter around the plate. Garnish with micro herbs and flowers.