Mangez Québec

Beet carpaccio with chive and mango emulsion

4 portions


  • 4 beets (red or yellow) half-cooked and sliced finely
  • 1 apple julienne pealed with lemon
  • 4 radishes, julienned
  • 30 ml of plain yogurt
  • 5 ml of honey
  • 5 ml of Dijon mustard
  • 5 ml of mayonnaise
  • 1 fresh mango
  • 45 ml of olive oil
  • 8 chopped chives
  • 1 pink grapefruit, cut into Supreme (peeled raw) and its juice
  • Espelette pepper


Preparation of mango emulsion:

  1. Peel the mango, remove the core and cut into cubes. Mix the mango with grapefruit juice.
  2. Add 2 pinches of Espelette pepper and olive oil.
  3. Mix until you get the texture of a creamy sauce.
  4. If it’s still too thick, add 1 or 2 tablespoons of water and blend again. Pepper and set aside.
  5. Combine apples, radishes, yogurt, honey, mayonnaise and Dijon mustard.
  6. Spread the sliced beets on a plate,
    then spread the grapefruit on top of it. Place de preparation of apples in the middle. Top with 1 tablespoon of mango emulsion. Sprinkle with chives and pepper.
À la petite campagne

produits utilisés

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