Daniel Benhaim's Beet Carpaccio – Permanent Collection

Ingredients

• 3 medium sized beets of different color varietals
• 1 egg yolk
• 1 clove garlic
• 1 tbsp dijon mustard
• 1/4 cup avocado oil
• 2 tbsp wine or fruit vinegar
• 1 tsp sea salt
• 1 tsp shichimi togarashi