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Beet Carpaccio with Goat Cheese and Arugula

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Beet Carpaccio with Goat Cheese and Arugula

Beet Carpaccio with Goat Cheese and Arugula

amanda

Equipment

  • - Napkin Set

  • - Kitchen Mandoline Slicer (Note: Similar tools are listed, not specifically available as per last update)

  • - Mixing Bowls (Various sizes)

  • - Stainless Steel Mandoline Slicer

  • - Salad Spinner

  • - Fine Mesh Strainer

  • - Cutting Board

  • - Chef Knife Set (Paring knife included)

  • - Digital Food Scale

  • - Serving Platter

  • - Electric Hand Blender

  • - Stainless Steel Mixing Bowls

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

Instructions

1

Instruction 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.
2

Instruction 2

Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
3

Instruction 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.
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