Why do avocados exist only as guacamole or garnish? Seriously, I feel like if you chop, crush, or mush an avocado, no matter what flavors are in it, people will refer to it as guac.  I’m trying to put my foot down here with the “puree” thing.  But if you try to dip a tortilla chip in it, don’t worry, I won’t tell anyone.

Roasted beets feel very…California lunch menu. Maybe with some goat cheese and arugula? Or my favorite, burrata and speck? However, I’m trying to shake roasted beets out of the salad-y rut with some roasted garlic avocado puree, bright pickled red onions, and a little sprinkling of cilantro.  Basically, I’m sending roasted beets about 5 hours south.  The flavors are fantastic together, and you might find yourself licking the plate for those last bits of avocado puree.  Once again, don’t worry, I won’t tell anyone ;) .




2 bunches beets

1 head garlic

olive oil

salt and pepper

1 ripe avocado

1/4 cup pickled onions

1/4 cup cilantro, roughly chopped


Preheat oven to 425F.

Cut the tops off of the beets and garlic.  Place the beets on top of their own piece of aluminum foil, drizzle with olive oil, sprinkle with salt, and wrap up.  Place the garlic on it’s own piece of aluminum foil, drizzle into the exposed cloves with olive oil, sprinkle with salt, and wrap up.  Roast the beets for 30-60 minutes, depending on size, until easily pierced with a fork.  Roast the garlic for 45 minutes, until golden brown and fragrant.

Let the beets cool slightly, then using your fingers (wear gloves if using red beets, as they stain), peel off the skin.  Into a food processor, press the garlic out of the by squeezing from the bottom.  Add the avocado, a pinch of salt and pepper, and 2 tablespoons of olive oil. Puree until very smooth.  Taste to adjust seasoning.

To serve, spread the avocado puree on a plate, top with pickled onions, then add the beets, halved or quartered.  Sprinkle with cilantro and finish with olive oil. Enjoy warm or cold.