Beet Carpaccio with Goat Cheese

Beet Carpaccio with Goat Cheese

  • Preparation 30 min
  • Cooking 1 h 15 min
  • Servings 8
  • Gluten-free
  • Vegetarian

Categories

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

  • Mayonnaise

  • Salad

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.

Personal Note