Raw beets carpaccio & raspberry vinegar mayonnaise

Raw beets carpaccio & raspberry vinegar mayonnaise
0 vote
  • Serves4 Portions
  • Prep time25 min
  • Cook time18 mins
  • Timeout1 hour
  • FreezingFreezes well


Raspberry vinegar mayonnaise
  • 2 egg yolks
  • 1/2 teaspoon of Dijon mustard
  • A few drops of tabasco
  • 2 tablespoons of « La Belle Excuse  » raspberry vinegar
  • 3/4 cup of black olive oil
  • 2 tablespoons of fresh tarragon, chopped
  • 2 medium yellow beets, peeled and minced
  • 2 medium Chioggia or red beets, peeled and minced
  • 1 cup of fresh raspberries
  • A few fresh tarragon leaves
  • Sea salt


  1. Mix the egg yolks, Dijon mustard, tabasco and raspberry vinegar in a bowl. Add the olive oil while whisking, then add the terragon. Refrigerate.
  2. Lay the beet slices on a serving plate, while alternating the colors. Drizzle with mayonnaise then garnish.

Tips & tricks

The mayonnaise is a bit bitter, but it evens out the sweetness of the beets.

Recipe published on August 19, 2018