BEET CARPACCIO WITH GOAT CHEESE AND ARUGULA

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Beet Carpaccio with Goat Cheese and Arugula image

Provided by Shelley Wiseman

Categories     Salad     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Arugula     Beet     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
  • 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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