Tétova ínyenc 
I saw similar bowls on Instagram, but they used tone-on-tone compositions, which made me doubt if they were AI-generated. Still, such a healthy and colorful dish is actually quite easy to prepare.
The plating itself is pure zen—I could have played with many more plates.
I used: white and green asparagus, small white icicle radish and round radish, carrots, edamame beans and green peas.
Lemon appears in three forms: juice in the hummus, salted fermented lemon peel, and lemon-scented thyme for garnish.
I enhanced the effect with pea microgreens, so peas appear twice in the dish.
I think it is quite an extravagant dish, and I would love to see similar vegetable plates in restaurants.
Ingredients
- 1 medium beetroot
- 2 green garlic stalks
- salt
- mixed pepper
- juice of 1 lemon
- 1/2 can chickpeas
- 8 baby carrots
- 8 round radishes
- 4 baby icicle radishes
- 12 green asparagus tips
- 8 white asparagus tips
- a handful of edamame beans
- a handful of green peas
- olive oil
- 1/4 salted lemon
- lemon-scented thyme
- pea microgreens
My spring recipes:
Preparation
- Wrap the beetroot in foil, prick it with a fork and roast it in the oven.
- Peel and cut the carrots, radishes and asparagus.
- Place vegetables in a baking tray, drizzle with olive oil, season with salt and pepper, and roast.
- Boil edamame beans and peas in salted water.
- Peel and cut the beetroot and place it in a food processor.
- Add olive oil, salt, pepper, green garlic, chickpeas and lemon juice, then blend until smooth and creamy.
- Serve beet hummus on the plate and arrange vegetables on top.
- Finish with salted lemon peel, lemon-scented thyme and pea microgreens.
