Beet salad stuffed with avocado

colorful peppers, pesto, and panko-fried eggs, with yellow pepper purée and sweet red pepper molasses. Recipes

## 1. Yellow Pepper Purée & Red Pepper Molasses

* **For the Purée:** Sauté **2 yellow bell peppers** (sliced) and **1/2 onion** until very soft. Blend with a splash of water or cream and a pinch of salt until smooth.

* **For the Molasses:** If you can’t find store-bought, simmer **1 cup of red pepper juice** (or pomegranate juice as a shortcut) with **1 tbsp sugar** and a squeeze of lemon until it reduces to a thick, syrupy glaze.

---

## 2. Stuffed Beet Salad

* **The "Bowl":** Use large **whole boiled beets** (canned or vacuum-packed works great). Use a melon baller or spoon to hollow out the center.

* **The Filling:** Finely dice **avocado** and **colorful bell peppers**. Toss them with a spoonful of **pesto** (store-bought is fine!) and a squeeze of lime.

* **Action:** Stuff the mixture into the hollowed beets.

---

## 3. Panko-Fried Eggs

* **Soft Boil:** Boil eggs for **6 minutes**, then immediately shock in ice water. Peel carefully.

* **The Coating:** Roll the peeled eggs in flour, then beaten egg, then **Panko breadcrumbs**.

* **The Fry:** Flash-fry in hot oil for about 30–60 seconds until the breadcrumbs are golden and crispy. The yolk should still be runny inside!

---

## 4. Plating Art Guide

1. **The Base:** Spread a bright circle of the **yellow pepper purée** on the plate.

2. **The Centerpieces:** Place 2 stuffed beets on the purée.

3. **The "Crown":** Slice the **panko egg** in half and nestle it on top or beside the beets so the runny yolk spills out.

4. **The Finish:** Drizzle the dark **red pepper molasses** in thin decorative lines or dots around the plate.