Beet Carpaccio With Goat Cheese And Arugula
- 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
- 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.
beets, redwine vinegar, goat cheese, baby arugula, endive, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/beet-carpaccio-with-goat-cheese-and-arugula-239246 (may not work)