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Food Pharmacy, Recipes

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Beetroot Carpaccio With Mustard Mayonnaise And Hazelnuts

Over the next three days, we will present a complete New Year’s menu for you, with starters, main courses and desserts, so that you can ring in the new year with a well planned menu. First out is our beetroot carpaccio from Food Pharmacy’s Cookbook (advertising link to our shop here). We love this starter because it is so simple, quick and luxurious all at the same time!

Also, the mustard mayonnaise really elevates the dish and makes it a touch more gourmet. When it comes to making your own mayonnaise, we have two favorite recipes. Please note that homemade mayonnaise is not even half as cumbersome to make as it sounds. In addition, it lasts for a whole week in a cleaned glass jar in the refrigerator.

You can flavor either variety in a total of 3450 different ways (we’ve calculated). Some examples are adding 1 tablespoon of squeezed lemon, 1 tablespoon of tamari soy or 1 teaspoon of sambal oelek. But for this year’s New Year’s dinner, our suggestion is that you stick to the recipe below!

An Egg-Free Mayonnaise

1/2 cup unsweetened soy milk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 cup cold-pressed canola oil
salt & freshly ground black pepper

Mix the soy milk, mustard and vinegar with an immersion blender. Add the oil slowly, in a fine stream, while continuing to mix until you have a thick mayonnaise. If necessary, add an additional few tablespoons of oil while continuing to mix for a thicker mayonnaise.

A Mayonnaise Using Chickpea Water

3 tablespoons chickpea water (the liquid leftover from a can of drained chickpeas)
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
1 cup cold-pressed canola oil
salt & freshly ground black pepper

Whisk together the chickpea water, Dijon mustard, vinegar, salt and pepper in a bowl. Using an immersion blender, mix while slowly drizzling the oil into the bowl until you get a creamy mayonnaise.

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Beetroot Carpaccio With Mustard Mayonnaise And Hazelnuts

  • By : Food Pharmacy
Scale

Ingredients

500 g beets
1/2 cup mayonnaise (see recipe above)
2 teaspoons dijon mustard
2 teaspoons honey
1/2 cup hazelnuts
50 g arugula
1 tablespoon fresh squeezed orange juice
1/2 teaspoon flake salt

Instructions

Cut off the root and tops and scrub the beets. Plane very thinly on a mandolin or with a cheese planer. Add ice cold water for ten minutes (for extra crispy slices). Pour off the water, wipe the slices and place a large, flat dish on top. Mix the mayonnaise and season with mustard and honey. Click out the mayonnaise on the beetroot slices. Roughly chop the hazelnuts and sprinkle. Top with arugula and finally squeeze over the orange juice. Sprinkle with a good flake salt.

Notes

TIP!

If you have a little extra time – roast the hazelnuts for a few minutes on low temperature in a dry pan. A real flavor boost, we promise!

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