Beet Carpaccio with Raspberry Balsamic Mayonnaise

Allison Johnston | 13 June, 2020

            Beet Carpaccio with Raspberry Balsamic Mayonnaise


2 egg yolks

1/2 teaspoon of honey, olive oil mustard

A few drops of habanero hot sauce

2 tablespoons of raspberry white balsamic vinegar

3/4 cup of NUNEZ DE PRADO olive oil

2 tsp of dried tarragon (let the herb sit in the vinegar for 10 minutes to reconstitute)


4 medium yellow beets, red beets, or Chioggia beets cooked, peeled and thinly sliced

1 cup of fresh raspberries

A few fresh mint leaves

Maldon Sea salt


Mix the egg yolks,  mustard, hot sauce and raspberry vinegar and tarragon in a bowl. Add the olive oil while whisking. Refrigerate.

Lay the beet slices on a serving plate, while alternating the colours. Drizzle with mayonnaise and then garnish.

*Original Recipe