Recipe
Beet Carpaccio With Goat Cheese Recipe
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Mystic_river1 / All my dishes 2 years ago
OK here's the way it is. It is beet and not beef...9 out of 10 love it..... I loved it!
Prep:20m Servings:4
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 Mystic_rive |
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Ingredients
- Beet carpaccio with goat cheese and arugula
- Gourmet | August 2007
- 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
Directions
- 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.
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Average score: 4.2 / 5
No. of ratings: 5
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invisiblechef 2 years ago said:
This sounds really really great.
kddt 2 years ago said:
Goats cheese is an animal product so why is this recipe in the Vegan group?
tomkitten 1 year, 6 months ago said:
Sounds great!