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Grapefruit, Avocado, and Roasted Beet Tower

This elegant appetizer layers earthy beets, nutty avocados, and bright grapefruit notes.


2 cups Ready-Set-Serve Grapefruit Sections
4 Ready-Set-Serve Avocado Chunks
2 cups red beets, peeled, roasted, and diced
Salt and pepper to taste
Microgreens for garnish


Sprinkle salt and pepper over avocado and beet slices.
Fit a pastry ring in the center of a plate. Layer beet slices 1/3 of the way up the side. Top with scoop of avocado. Top with concentric circles of grapefruit.
Carefully pull up/off the pastry ring. Garnish top and sides with microgreens.


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.