Purple Beet Guacamole

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Ingredients

Directions

  1. Prep ingredients: grind up charcoal salt, grind pistachios, juice lemons & beets. Cut avocados, saving one half for the avocado rose.
  2. 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.
  3. Peel & thinly slice the remaining avocado half in preparation of creating a partial rose.
  4. 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.
  5. Lift the mold and press the avocado rose around the guacamole to ensure it stays self- contained.
  6. 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).
  7. Add the edible flower on the guacamole as a finishing garnish.
  8. Bring the plate out to guests/judges.
  9. 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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