Beet Carpaccio with Goat Cheese and Arugula |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
2. Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
3. Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.
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