Artist’s Palette Recipe

Cook beets

Place chopped beets in a medium saucepan and cover with water. Bring to a simmer and cook until very tender, about 20–25 minutes. Drain and transfer to a blender or food processor.

Cook carrots

Place chopped carrots in a separate saucepan, cover with water, bring to a simmer and cook until tender, about 12–15 minutes. Drain and add to the blender with the beets if you prefer a blended red-orange paint, or process separately if you want distinct red and orange colors.

Blend to smooth

Add butter, heavy cream, salt, and pepper to the beets (and carrots if combining). Blend until very smooth. If mixture is too thick, add 1–2 tablespoons of water or cream to reach a spreadable consistency. Adjust seasoning to taste. Keep warm or refrigerate briefly if making ahead.

Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not browned. Add frozen peas and the packed spinach; add 2 tablespoons water or stock, cover, and steam for 3–4 minutes until peas are bright green and spinach is wilted.

Transfer peas and spinach mixture to a blender or food processor. Add lemon juice and salt. Blend until completely smooth, adding a little additional water or stock (1 tablespoon at a time) to reach a thick but spreadable paint-like consistency. Taste and adjust salt and lemon.

Heat olive oil in a small skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add chopped yellow bell pepper and continue to cook until soft, about 6–8 minutes. Stir in turmeric and cook 30 seconds to bloom the spice.

Transfer the pepper-onion mixture to a blender. Add 2 tablespoons water, salt, and blend until smooth and bright yellow. Adjust thickness with additional water as needed.

If using purple sweet potato: steam or simmer cubes until very tender, about 12–15 minutes. Drain, then mash or blend with butter and a splash of cream until smooth. Season with salt. If using red cabbage: sauté shredded cabbage in 1 tablespoon butter over medium heat with 2–3 tablespoons water until very soft and deeply colored, about 10–12 minutes. Blend with cream or coconut milk until smooth and season with salt.

Spread a generous layer (about 1/2 cup) of ricotta or whipped feta in the center of a large platter or on individual plates to act as the canvas. Smooth with the back of a spoon to create a flat surface.

Spoon each colored puree into small bowls or squeeze bottles for controlled placement. Using the back of a spoon, small offset spatula, or the tip of a spoon, drag lines, dots, and swirls of the different purees across the ricotta to create an 'artist's palette' look. Use contrasting colors next to one another for visual impact.

Drizzle a little olive oil over the finished arrangement and scatter microgreens or fresh herbs and toasted seeds strategically across the plate as accents. Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper.

Serve immediately with crusty bread, crostini, or an assortment of raw vegetables for dipping. If making ahead, keep purees refrigerated in airtight containers for up to 2 days; bring to room temperature and thin slightly before serving.