Beetroot, Mango & Avocado Rubik’s Cube Salad

Presented by Chef Zouheir

Ingredients:

- 1 medium cooked beetroot(peeled & firm)

- 1 ripe but firm mango (peeled)

- 1 ripe but firm avocado (peeled & pitted)

- 1 tbsp lime or lemon juice (to prevent browning)

For the Citrus Dressing (optional):

- 2 tbsp orange or lime juice

- 1 tbsp honey or agave syrup

- 1 tbsp olive oil**

- Pinch of salt & chili flakes

Instructions:

1. Prep the Ingredients:

-Beetroot: Cook (boil or roast) until tender but still firm. Chill, then peel and pat dry.

- Mango & Avocado: Choose slightly underripe fruit for easier cubing. Peel carefully.

2. Cut into Perfect Cubes (1 cm / ½ inch):

- Slice each ingredient into even slabs, then into sticks, and finally into small cubes.

- Tip: Use a sharp knife and wipe it between fruits to avoid color bleeding.

- Toss avocado cubes in lime juice to prevent browning.

3. Assemble the Rubik’s Cube:

Option 1 : Free-Form Layered Cube

- Gently press layers together for stability.

Option 2: Stacked Mini Cubes (for precision)

- Use a small square mold (or clean Lego brick mold!) to layer cubes tightly.

- Invert onto the plate and lift the mold carefully.

4. Garnish & Serve:

- Drizzle with herb green oil or citrus dressing around the cube (not on top, to avoid smudging).

- Sprinkle with microgreens, edible flowers, or flaky salt.

- Serve immediately (avocado softens over time).