Name: Beet Carpaccio with Goat Cheese
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 4 large beets; 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; 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

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

Preparation

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.

Mayonnaise

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.

Salad

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.

Note from Ricardo

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.

Beet Carpaccio with Goat Cheese

Categories

Ingredients

Mayonnaise

Salad

Preparation

Mayonnaise

Salad

Note from Ricardo

Personal Note