Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Carpaccio di barbabietola con maionese di rucola 🌿🫜

Beet Carpaccio with Arugula Mayo 🌿🫜

Name: Beet Carpaccio with Arugula Mayo 🌿🫜
Total time: 2100 s
Yield: Serves 2 servings
Ingredients: 3 1/2 cups arugula (about 100 grams); 1 tablespoon apple cider vinegar (about 12 grams); 1 teaspoon creamy mustard (about 5 grams); 1/3 cup sunflower oil (about 80 grams); 2 teaspoons water (about 10 grams); 1 pinch salt; 2 cups cooked red beets, sliced (about 300 grams); 2 tablespoons extra virgin olive oil (about 30 grams); 3 tablespoons apple cider vinegar (about 45 grams); 1 tablespoon soy sauce (about 15 grams); 5 teaspoons whole grain mustard

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

A dish with bold, contrasting flavors that's completely vegan, featuring beautiful colors and health benefits. Make plenty—you won't get tired of it easily.

If you like, you can add a clove of garlic to the mayo before blending everything together.

A dish with bold, contrasting flavors that's completely vegan, featuring beautiful colors and health benefits. Make plenty—you won't get tired of it easily.

If you like, you can add a clove of garlic to the mayo before blending everything together.

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

A dish with bold, contrasting flavors that's completely vegan, featuring beautiful colors and health benefits. Make plenty—you won't get tired of it easily.

If you like, you can add a clove of garlic to the mayo before blending everything together.

A dish with bold, contrasting flavors that's completely vegan, featuring beautiful colors and health benefits. Make plenty—you won't get tired of it easily.

If you like, you can add a clove of garlic to the mayo before blending everything together.

Saved

Ingredients

35 minutes

Serves 2 servings

For the arugula mayo
3 1/2 cupsarugula (about 100 grams)
1 tablespoonapple cider vinegar (about 12 grams)
1 teaspooncreamy mustard (about 5 grams)
1/3 cupsunflower oil (about 80 grams)
2 teaspoonswater (about 10 grams)
1 pinchsalt
For the beets
2 cupscooked red beets, sliced (about 300 grams)
2 tablespoonsextra virgin olive oil (about 30 grams)
3 tablespoonsapple cider vinegar (about 45 grams)
1 tablespoonsoy sauce (about 15 grams)
5 teaspoonswhole grain mustard

Saved

Steps

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.