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
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.