Avocado, beetroot and mango stack

This is a light, fresh summer starter, a layer of beetroot followed by a layer of avocado and topped with a mango salsa.

Begin by finely chop the beetroot and mixing in a little balsamic vinegar and place in a bowl for the assembly.

Remove the avocado flesh and mash it together with the chopped coriander and lime juice and place in a bowl for the assembly.

Finely chop half a red onion and mix together the finely chopped mango flesh and lime juice together with half a yellow pepper and place in a bowl for the assembly.

Now assemble using a 70mm stacking ring placed on the serving plate. (the images show a 90mm ring and this is quite a big portion)

Put a layer of beetroot in first, followed by an equal layer of avocado and a final thinner layer of mango salsa. Pressing down each layer as you go.

Drizzle some balsamic glaze around the plate in a chefy way.

Keep the ring on just before you want to serve. Then slowly remove the ring and serve immediately.

Options –

for the beetroot you could use sriracha to dress the beetroot for a fiery kick.

The mango salsa you could use a little tamarind paste to mix in.

Print Recipe

5 from 2 votes

Avocado, beetroot and mango stack

a light, fresh summer starter, consisting of a layer of beetroot followed by a layer of avocado and topped with a mango salsa.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: starter

Cuisine: Modern British

Servings: 4 people

Calories: 249kcal

Equipment

• 4 stacking rings 70mm diameter I used 90mm and this was a large portion
• 1 chopping board with sharp knife
• 3 small bowl

Ingredients

• 1 mango
• 180 g beetroot – packet of cooked beetroot is ideal
• 2 Avocado
• 1 lime
• 15 g coriander
• 1/2 red onion
• 2 tsp balsamic vinegar
• 2 tsp balsamic glaze
• 1 yellow bell pepper
• 4 tsp black sesame seeds

Method

• This is a light, fresh summer starter, a layer of beetroot followed by a layer of avocado and topped with a mango salsa.
• Begin by finely chop the beetroot and mixing in a little balsamic vinegar and place in a bowl for the assembly.
• Remove the avocado flesh and mash it together with the chopped coriander and half the lime juice and place in a bowl for the assembly.
• Finely chop half a red onion and mix together the finely chopped mango flesh and half the lime juice together with half a yellow pepper and place in a bowl for the assembly.
• Now assemble using a stacking ring place on the serving plate.
• Put a layer of beetroot in first, followed by an equal layer of avocado and a final a thinner layer of mango salsa. Pressing down each layer as you go.
• sprinkle some black sesame seeds overr the top
• Drizzle some balsamic glaze around the plate in a chefy way.
• Keep the ring on just before you want to serve. Then slowly remove the ring and serve immediately.

Notes

you probably won’t need all the fillings, The beetroot and avocado layer should be thick layers and the final mango layer should be quite thin, as its quiet sweet.

Just be aware, the longer the stack stays  sitting around, the more the beetroot will leak out of the bottom.

If you put them in the fridge make sure they come to  room temperature to serve.

Optionals –

for the beetroot you could use sriracha to dress the beetroot for a fiery kick.

The mango salsa you could use a little tamarind paste to mix in.

Nutrition

Calories: 249kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 47mg | Potassium: 853mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1043IU | Vitamin C: 93mg | Calcium: 60mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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