Beet Carpaccio With Arugula Mayo 🌿🫜 Recipe by 𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳
Beet Carpaccio with Arugula Mayo 🌿🫜 Cooking Instructions 35 minutes 1 Start with the red beets: slice them into rounds about 1/8 inch (3mm) thick. Make a marinade by mixing the olive oil, apple cider vinegar, and soy sauce together. 2 Place the beet slices in a bowl and pour the marinade over them. Cover and let them marinate in the refrigerator for about 30 minutes. If it's not too hot, you can also marinate them at room temperature. 3 While the beets are marinating, make the arugula mayo. In a container suitable for an immersion blender, add 3/4 cup arugula (about 90 grams), the creamy mustard, water, salt, and half of the sunflower oil. If you don't have sunflower oil, you can use more water and substitute with olive oil, keeping the proportions. Blend everything together, then slowly add the remaining oil. The consistency should be like pesto, so add the oil gradually to avoid it becoming too runny or too thick. 4 Transfer the arugula mayo to a squeeze bottle, or use a teaspoon if you don't have one. For a single plate, a teaspoon works fine, but for several plates, a squeeze bottle is easier. To serve, arrange the beet slices on the plate in a carpaccio style, then drizzle or stripe the arugula mayo on top as you like. Finish with small dollops of whole grain mustard and the remaining arugula leaves as garnish. 1 Start with the red beets: slice them into rounds about 1/8 inch (3mm) thick. Make a marinade by mixing the olive oil, apple cider vinegar, and soy sauce together. 1 Start with the red beets: slice them into rounds about 1/8 inch (3mm) thick. Make a marinade by mixing the olive oil, apple cider vinegar, and soy sauce together. 2 Place the beet slices in a bowl and pour the marinade over them. Cover and let them marinate in the refrigerator for about 30 minutes. If it's not too hot, you can also marinate them at room temperature. 2 Place the beet slices in a bowl and pour the marinade over them. Cover and let them marinate in the refrigerator for about 30 minutes. If it's not too hot, you can also marinate them at room temperature. 3 While the beets are marinating, make the arugula mayo. In a container suitable for an immersion blender, add 3/4 cup arugula (about 90 grams), the creamy mustard, water, salt, and half of the sunflower oil. If you don't have sunflower oil, you can use more water and substitute with olive oil, keeping the proportions. Blend everything together, then slowly add the remaining oil. The consistency should be like pesto, so add the oil gradually to avoid it becoming too runny or too thick. 3 While the beets are marinating, make the arugula mayo. In a container suitable for an immersion blender, add 3/4 cup arugula (about 90 grams), the creamy mustard, water, salt, and half of the sunflower oil. If you don't have sunflower oil, you can use more water and substitute with olive oil, keeping the proportions. Blend everything together, then slowly add the remaining oil. The consistency should be like pesto, so add the oil gradually to avoid it becoming too runny or too thick. 4 Transfer the arugula mayo to a squeeze bottle, or use a teaspoon if you don't have one. For a single plate, a teaspoon works fine, but for several plates, a squeeze bottle is easier. To serve, arrange the beet slices on the plate in a carpaccio style, then drizzle or stripe the arugula mayo on top as you like. Finish with small dollops of whole grain mustard and the remaining arugula leaves as garnish. 4 Transfer the arugula mayo to a squeeze bottle, or use a teaspoon if you don't have one. For a single plate, a teaspoon works fine, but for several plates, a squeeze bottle is easier. To serve, arrange the beet slices on the plate in a carpaccio style, then drizzle or stripe the arugula mayo on top as you like. Finish with small dollops of whole grain mustard and the remaining arugula leaves as garnish. 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