Beet Carpaccio with Goat Cheese

Ingredients

• • 4 large 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
  • 40 fresh raspberries
  • 2 logs 100 g fresh unripened goat cheese