preparation

• 1 Small dice the avocado, tomato, and beet separately.
  
  
• 2 Strain the tomato and beet in a fine mesh strainer, separately, until there is no more liquid.
  
  
• 3 Place each ingredient in a small bowl and season with the Black Truffle Oil, salt, and pepper, and also lemon juice for the avocado so it doesn’t change color.
  
• 4 Place the round mold in the center of a plate and spoon in a layer of the tomatoes, then the avocado, and followed by the beets on top.
  
• 5 Drizzle on the Black Truffle Oil and the Balsamic glaze. Decorate with the flowers or sprouts and walnuts and serve.