Summer Bowl

FOR BEETROOT:

• Roasting beets instead boiling them helps concentrate their natural sugars and enchance their flavor.
• Preheat oven to 325°F / 163°C.
• Place the beets on a tray lined with parchment paper and cook in the oven for 1 hour.
• Let the beets cool down.
• Trim ends and peel skins.
• Cut the beets into small pieces.

(We suggest to use gloves and parchment paper to minimize cleanup.)

FOR HERLOOMS TOMATO:

• Cut the heirlooms tomato in 4 and cover in olive oil and let them rest there until everything else is ready.

FOR AVOCADO ROSE:

• Choose the avocado, not to soft but not too hard either.
• Cut the avocado in half and peel off the skin. 
• Lay one half of the avocado, cut side down and slice it very thinly.
• Form a long line with the slices overlapping each other and then starting from one end curl the avocado slices toward the center until you get a rose.
• Squeeze some lemon on top for stopping the browning of the avocado.

FOR RUCOLA:

• Choose the best rucola leaves you can find and season them with Olivia oil, salt and pepper.