Beet Carpaccio With Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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OK here's the way it is. It is beet and not beef...9 out of 10 love it..... I loved it! Ingredients:
beet carpaccio with goat cheese and arugula |
gourmet | august 2007 |
this raw dish is all about the best ingredients you can find. a great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation. |
3 medium beets, peeled and stems trimmed to 2 inches |
1 1/2 tablespoons red-wine vinegar |
4 ounces goat cheese, sliced |
4 ounces baby arugula (4 cups packed) |
1 large belgian endive, thickly sliced crosswise |
3 tablespoons extra-virgin olive oil |
Directions:
1. Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands).
2. Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
3. Divide beets among 4 large plates, overlapping slices slightly.
4. Top with goat cheese.
5. Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese.
6. Drizzle beets with remaining 2 tablespoons oil.
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