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Beet Carpaccio With Goat Cheese Recipe

  • 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsChromium, Manganese, Silicon, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. beet carpaccio with goat cheese and arugula

  2. Gourmet

  3. August 2007

  4. 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.

  5. 3 medium beets , peeled and stems trimmed to

  6. 2 inches

  7. 1 1/2 tablespoons red-wine vinegar

  8. 4 ounces goat cheese , sliced

  9. 4 ounces baby arugula (4 cups packed)

  10. 1 large Belgian endive , thickly sliced crosswise

  11. 3 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  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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