Beet Carpaccio with Goat Cheese
Beet Carpaccio with Goat Cheese
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
Instructions
- 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.
Beet Carpaccio with Goat Cheese