Beet Carpaccio with Goat Cheese and Arugula
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.
4.3
(10)
Beet Carpaccio with Goat Cheese and ArugulaRomulo Yanes
Recipe information
Total Time
20 min
Yield
Makes 4 servings
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
Equipment: an adjustable-blade slicer
Preparation
Step 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.
Step 2
Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
Step 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.
