Beet Carpaccio with Goat Cheese and Arugula

Name: Beet Carpaccio with Goat Cheese and Arugula
Cook time: 20 min
Total time: 20 min
Yield: 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

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.

By Shelley Wiseman

July 16, 2007

Image may contain Plant Food and Vegetable

Beet Carpaccio with Goat Cheese and ArugulaRomulo Yanes

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