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MEET THE GROWERS
Scott Van Der Kar
Carpinteria, California
Scott manages the family’s avocado grove and business which is located on a very picturesque property in Central California. Scott is involved in his community and utilizes production practices that ensure his groves are good neighbors to everyone.
CALIFORNIA AVOCADO PUREE, ROASTED BEETS AND PISTACHIO SALAD
Categories
- Chef Recipes
-
Preparation
30 min
-
Cook Time
30 min
-
Total Time
1 hrs 0 min
Author: Chef Ken Oringer for the California Avocado Commission
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
Ingredients
-
2.000
2
ripe, Fresh California Avocados, seeded and peeled
-
1.000
1
Tbsp.
lime juice
-
2.000
2
Tbsp.
water
-
0.000
Hot sauce, to taste
-
0.000
Salt, to taste
-
0.000
Pepper, to taste
-
1.000
1
lb.
roasted red beets, peeled and cubed
-
2.000
2
Tbsp.
Dijon mustard
-
6.000
6
Tbsp.
yogurt
-
1.000
1
tsp.
capers, chopped
-
1.000
1
tsp.
tarragon, chopped
-
1.000
1
Tbsp.
lemon juice
-
2.000
2
Tbsp.
olive oil
-
2.000
2
oz.
toasted pistachios, chopped
-
1.000
1
Tbsp.
orange zest
-
2.000
2
Tbsp.
feta cheese, crumbled
-
0.000
Chervil, finely chopped, to taste
Instructions
- In a blender or food processor, add avocado, lime juice, water, hot sauce, salt and pepper. Puree until smooth and set aside.
- Divide avocado puree evenly among shallow serving bowls, topping with even amounts of beets.
- Combine mustard, yogurt, capers, tarragon, lemon juice, olive oil, salt and pepper. Drizzle dressing on top of beets, add salt and pepper to taste.
- Garnish each bowl with even amounts of pistachio, orange zest, feta and chervil.
Beverage Pairings:
Pinot Gris
Pinot Gris
To learn more about chef Oringer, click here.
Nutrition information per serving
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