This delicious and easy Avocado, Beetroot, and Prawn Stack from Mary Berry is a quick, nutritious dish perfect for any occasion. With creamy avocado, sweet beetroot, and succulent prawns, it’s a simple yet vibrant meal that can be made ahead and is flexible with common ingredients.
This Avocado, Beetroot and Prawn Stack Is From Cook AND Share Cookbook by Mary Berry
Ingredients Needed
- 300g cooked beetroot (peeled and finely diced)
- 1 tbsp balsamic glaze
- 2 ripe avocados (peeled and finely diced)
- Juice of ½ lemon
- ½ bunch of dill (chopped, plus extra to garnish)
- 1 tbsp mayonnaise
- 1 tbsp full-fat crème fraîche
- 1 tbsp creamed horseradish sauce
- ¼ small cucumber (peeled, deseeded, and finely diced)
- 350g small cooked and shelled prawns (dried on kitchen paper)
How To Make Avocado, Beetroot and Prawn Stack
- Prepare the beetroot layer: In a small bowl, mix the diced beetroot with the balsamic glaze. Sason with salt and freshly ground black pepper, then stir to combine.
- Prepare the avocado layer: In another bowl, combine the diced avocado, lemon juice, and chopped dill. Lightly mash some of the avocado with a fork to help it hold together, leaving some pieces for texture. Season and mix well.
- Prepare the prawn layer: In a third bowl, combine the mayonnaise, crème fraîche, and horseradish sauce. Season to taste, then gently fold in the prawns and diced cucumber. Mix everything together.
- Assemble the stacks: Place the cooking rings on a baking sheet lined with non-stick baking paper. Spoon the beetroot mixture into the base of each ring, pressing down gently with the back of a spoon. Add the avocado mixture on top, smoothing it down. Finally, spoon the prawn mixture on top and gently press it down.
- Chill and serve: Refrigerate the stacks for at least 30 minutes to set. To serve, carefully slide a fish slice under each ring and place it on a plate. Remove the ring and garnish with a sprig of dill. Repeat with the remaining stacks and serve with Tear and Share Cheese and Herb Rolls or brown bread and butter.
Recipe Tips
- Use Fresh Ingredients: Always choose fresh prawns, avocados, and beetroot for the best flavor and texture. Fresh produce enhances the overall quality of the dish.
- Dice Evenly: Cut beetroot, avocado, and cucumber into small, even pieces for consistent layers and better presentation.
- Layer Firmly: Gently press each layer with a spoon to keep the stack intact while removing the cooking ring.
- Chill Before Serving: Refrigerate the assembled stack for at least 30 minutes to allow the flavors to meld and ensure a firm texture.
- Use Glass for Visibility: If you don’t have cooking rings, assemble the layers in glass dishes to showcase the colorful ingredients beautifully.
How To Store Leftovers
Cover leftoverS Avocado, Beetroot, and Prawn Stack tightly and place it in the fridge. It can be stored for up to 2 days.
Nutrition Facts
- Calories: 275
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 20g
Try More Mary Berry Recipes:
Mary Berry Avocado, Beetroot and Prawn Stack
Description
This delicious and easy Avocado, Beetroot, and Prawn Stack from Mary Berry is a quick, nutritious dish perfect for any occasion. With creamy avocado, sweet beetroot, and succulent prawns, it’s a simple yet vibrant meal that can be made ahead and is flexible with common ingredients.
Ingredients
Instructions
- Prepare the beetroot layer: In a small bowl, mix the diced beetroot with the balsamic glaze. Sason with salt and freshly ground black pepper, then stir to combine.
- Prepare the avocado layer: In another bowl, combine the diced avocado, lemon juice, and chopped dill. Lightly mash some of the avocado with a fork to help it hold together, leaving some pieces for texture. Season and mix well.
- Prepare the prawn layer: In a third bowl, combine the mayonnaise, crème fraîche, and horseradish sauce. Season to taste, then gently fold in the prawns and diced cucumber. Mix everything together.
- Assemble the stacks: Place the cooking rings on a baking sheet lined with non-stick baking paper. Spoon the beetroot mixture into the base of each ring, pressing down gently with the back of a spoon. Add the avocado mixture on top, smoothing it down. Finally, spoon the prawn mixture on top and gently press it down.
- Chill and serve: Refrigerate the stacks for at least 30 minutes to set. To serve, carefully slide a fish slice under each ring and place it on a plate. Remove the ring and garnish with a sprig of dill. Repeat with the remaining stacks and serve with Tear and Share Cheese and Herb Rolls or brown bread and butter.
Notes
- Use Fresh Ingredients: Always choose fresh prawns, avocados, and beetroot for the best flavor and texture. Fresh produce enhances the overall quality of the dish.
- Dice Evenly: Cut beetroot, avocado, and cucumber into small, even pieces for consistent layers and better presentation.
- Layer Firmly: Gently press each layer with a spoon to keep the stack intact while removing the cooking ring.
- Chill Before Serving: Refrigerate the assembled stack for at least 30 minutes to allow the flavors to meld and ensure a firm texture.
- Use Glass for Visibility: If you don’t have cooking rings, assemble the layers in glass dishes to showcase the colorful ingredients beautifully.
Mary Berry Avocado, Beetroot and Prawn Stack