Grapefruit, Avocado, and Roasted Beet Tower

This elegant appetizer layers earthy beets, nutty avocados, and bright grapefruit notes.
Grapefruit-Avocado-Beet_Tower_0

Ingredients:

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

Instructions:

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 concentric circles of avocado. Top with concentric circles of grapefruit.
Carefully pull up/off the pastry ring. Garnish top and sides with microgreens.

Ingredients:

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

Instructions:

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.