Beetroot Tiradito Recipe

Cook beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; scrub beets clean. Wrap each beet individually in foil with a drizzle (about 1 tsp each) of olive oil and a pinch of salt. Roast on a baking sheet for 40–60 minutes depending on size, until tender when pierced with a knife. Alternatively, simmer whole beets in salted water 30–45 minutes until fork-tender.

Cool and peel

When beets are cool enough to handle, unwrap and rub skins off with a paper towel or under running water. Wearing gloves helps avoid staining.

Slice beets

Using a sharp knife or mandoline, slice the golden, Chioggia and heirloom beets very thin (2–3 mm / about 1/16 inch). Keep colors separate to plate attractively. Arrange slices flat on a large chilled serving plate or individual plates, overlapping slightly in groups.

Season beets

Lightly drizzle the beet slices with 2 tablespoons olive oil, sprinkle 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Gently toss or brush oil so slices are glossy but not saturated.

Add radish

Scatter the thinly sliced radish over and between the beet slices for crunch and contrast.

Combine the ripe avocado, Greek yogurt (or crème fraîche), lime juice, minced garlic and 1/2 tsp salt in a blender or food processor. Blend until smooth, adding cold water, 1 tablespoon at a time, until the crema reaches a silky, pipeable consistency (about 2 tablespoons total). Taste and adjust salt or lime as needed. Transfer crema to a squeeze bottle or piping bag fitted with a small round tip for plating; alternatively use a spoon.

Whisk together the aji amarillo paste, yuzu juice, agave nectar and rice vinegar in a small bowl. Slowly whisk in the neutral oil to emulsify. If the dressing is too thick or spicy, whisk in up to 1 tablespoon water to loosen and balance. Season with 1/4 tsp fine salt and taste; adjust sweetness or acidity by adding more agave or yuzu, a 1/4 tsp at a time.

Plate the dish: using the arranged beet slices as your base, dot or pipe 6–8 small quenelles/dots of avocado crema across the plate. Drizzle the Amarillo Yuzu Agave dressing in a thin ribbon or small pools between and over the beets — aim for 1–1.5 tablespoons of dressing per plate of 4 servings.

Scatter the thinly sliced spring onion and mint cress over the beets and crema. Add microgreens if using. Finish with a light grating of lemon zest and a sprinkle of flaky sea salt to heighten aroma and flavor.

Serve immediately at room temperature or slightly chilled. If preparing ahead, keep beets and crema chilled separately and dress just before serving to maintain texture and color.