Beet Carpaccio with Goat Cheese | RICARDO

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