Appetizer

Crispy Corn Tortilla & Roasted Beet Stacks with Charred Avocado Crema & Pomegranate Molasses

Name: Crispy Corn Tortilla & Roasted Beet Stacks with Charred Avocado Crema & Pomegranate Molasses
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 medium beets, peeled and halved; 1 teaspoon olive oil, plus oil for frying tortillas; Sea salt and black pepper; 2 corn tortillas, cut into rough triangles; 1 ripe avocado, halved and pitted; 1 lime; 1 small garlic clove, minced; 2 tablespoons heavy cream; 1/2 cup pomegranate molasses; 1 tablespoon honey; 2 tablespoons pomegranate arils; Small handful of cilantro leaves

A deconstructed play on Mexican tradition: shards of twice-fried corn tortilla alternate with paper-thin roasted beet slices, topped with a burnt-edge charred avocado mousse, and finished with a crisp pomegranate molasses reduction. This appetizer surprises with its layers of texture, color, and technique—each element is restaurant-quality but the sum is genuinely unexpected.

524cal 8gprotein 80gcarbs 22gfat 25min prep 30min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Healthy Appetizer Recipes Vegetarian Appetizer Recipes Avocado Recipes