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. Place them into ice cold water until completely cooled. Peel and slice thinly on a mandolin. Set aside.
In a small bowl or in the food processor, combine the egg yolk, vinegar, and mustard. Add approximately the first third of the oil, drop-by-drop, whisking constantly. When the mayonnaise begins to set, drizzle in the remaining oil, beating vigorously. Add the water to loosen the mayonnaise. Season with salt and pepper.
Line large plates with the beet slices. Garnish with lamb’s lettuce, pistachio, and raspberries. Crumble the goat cheese on top of the carpaccio. Drizzle with the mayonnaise.
To draw long mayonnaise lines as on the picture, there is a trick: Use a ketchup or mustard-type plastic bottle, sold in supermarkets and dollar stores.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.