Edible flower for garnish (recommend using a yellow calendula flower)
Prep ingredients: grind up charcoal salt, grind pistachios, juice lemons & beets. Cut avocados, saving one half for the avocado rose.
Mash the remaining avocados in a medium bowl. Combine lemon, salt (make sure it’s ground up) & pistachio powder into the avocado mash, and combine thoroughly. Add beet juice and stir until guacamole has achieved a purple/red color throughout.
Peel & thinly slice the remaining avocado half in preparation of creating a partial rose.
On small/medium plate, place a medium sized (about 1 1/2-2 inch) round mold on the plate and fill with the purple guacamole. Slowly press the sliced avocado into a partial rose and place around the mold.
Lift the mold and press the avocado rose around the guacamole to ensure it stays self- contained.
Take the excess lemon juice, and brush down the corn chips on one side, then place them on the plate in a circle surrounding the rose & guacamole (with the lemon side facing up).
Add the edible flower on the guacamole as a finishing garnish.
Bring the plate out to guests/judges.
Once the plate has been set in front, use a chef’s torch to torch the chips until they have blackened slightly on the top. This will also create the “haze” that brings the dish together.
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Purple Beet Guacamole
Amount Per Serving 8
Calories from Fat 0
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 5g
Dietary Fiber 0g
Total Sugars 0g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!