Beet Carpaccio with Goat Cheese and Arugula
A elegant and colorful appetizer featuring paper-thin sliced beets topped with creamy goat cheese and fresh arugula. This no-cook dish combines earthy, tangy, and peppery flavors for a sophisticated starter.
4 servings
20 min
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Ingredients
- •3 medium beets
- •1½ tablespoons red-wine vinegar
- •4 ounces goat cheese
- •4 ounces baby arugula
- •1 large Belgian endive
- •3 tablespoons extra-virgin olive oil
- •adjustable-blade slicer
Cooking Instructions
- 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.
10 min
- 2.
Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
5 min
- 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.
5 min
