Beet Carpaccio

Ingredients

Yield:

6 servings

• • 8 medium red beets

• Mayonnaise

  • 1 egg yolk
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 3/4 cup (180 ml) sunflower oil or canola oil
  • 1 tablespoon (15 ml) water, approximately
  • Salt and pepper

• Salad

  • 1 1/2 cups (375 ml) lamb’s salad
  • 1/4 cup (60 ml) chopped unsalted pistachios
  • 1/4 cup (60 ml) sunflower seeds
  • 40 fresh raspberries
  • 2 logs 100 g fresh unripened goat cheese

Preparation

Difficulty:

Medium

Time:

1 Hourprep time

Total Time:

2 Hours

1. Beets

   1. In a saucepan of salted boiling water, cook the beets over medium-low heat for about 1 hour and 15 minutes or until tender, depending on their size.
   2. Place them into ice cold water until completely cooled.
   3. Peel and slice thinly on a mandolin. Set aside.

2. Mayonnaise

   1. In a small bowl or in the food processor, combine the egg yolk, vinegar, and mustard.
   2. Add approximately the first third of the oil, drop-by-drop, whisking constantly.
   3. When the mayonnaise begins to set, drizzle in the remaining oil, beating vigorously.
   4. Add the water to loosen the mayonnaise. Season with salt and pepper.

3. Salad

   1. Line large plates with the beet slices. Garnish with lamb’s lettuce, pistachio, and raspberries.
   2. Crumble the goat cheese on top of the carpaccio.
   3. Drizzle with the mayonnaise.