Beet Carpaccio with Goat Cheese
and Arugula
Gourmet | August 2007
Shelley Wiseman
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.
Active time: 20 min Start to finish: 20 min
Servings: 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:
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.
and Arugula
Gourmet | August 2007
Shelley Wiseman
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.
Active time: 20 min Start to finish: 20 min
Servings: 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:
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.