BEET CARPACCIO W/GOAT CHEESE & ARUGULA

By BobD

Ingredients

• 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.
• 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

Details

Servings 4

Preparation

Step 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.

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.

Makes 4 servings