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Beet Carpaccio with Herbal Garland

This eye-catching appetizer is as delicious as it is healthy and beautiful.


2 Ready-Set-Serve Avocado Halves
1/4 C mayonnaise
1 Tbsp. celery juice
1 tsp. kosher salt
1/4 tsp. black pepper
8 beets, roasted and sliced (various color and types)
Celery leaves, micro herbs and edible petals, to garnish


Combine avocado, mayonnaise, celery juice, salt, and pepper; blend with an immersion wand until smooth and creamy.
Arrange sliced beets in concentric circles on serving plates. Using a pastry bag, pipe avocado cream on top of beets, one line through the middle of the circles. Arrange celery leaves, herbs, and edible petals along the avocado cream line and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.