Beets in a Bowl



Recipe courtesy of Chef Gary King of Oceanside.
Photography by Edible Hawaiian Islands.
Course: Appetizer, Salad, Side Dish


  • Blender or Food Processor
  • Foil
  • Peeler
  • Knife


  • 2 Ripe Avocados
  • ½ Cup Skim Milk
  • 1 Lime
  • Salt (To Taste)
  • 4 Medium Size Beets
  • Red Wine Vinegar
  • Quality Olive Oil
  • Hearts of Palm
  • Cassava
  • Oranges
  • Chives
  • Micro Greens


  • Prepare avocado puree by removing the skin and seeds of the avocados. Add avocado, ½ cup skim milk, and juice of ½ lime. Puree in blender or food processor. Salt to taste. Set aside.
  • Wash beets, peel, and toss with salt, red wine, and olive oil.
  • Place them in foil and roast at 300 degrees until tender.
  • Cool, cut into quarters, salt to taste. Set aside.
  • Shave cassava thin with a peeler and fry in olive oil until crispy. Salt to taste, set aside.
  • Slice hearts of palm thinly, set aside.
  • Slice Oranges into supremes, set aside.
  • Finish by arranging ingredients in a bowl starting with avocado puree on the bottom. Next, add beets and oranges. Toss and add hearts of palm, chives, and microgreens. Top with crispy cassava. Serve.