Beet Carpaccio With Goat Cheese
From mystic_river1 16 years ago
- - to make
- Serves 4
OK here's the way it is. It is beet and not beef...9 out of 10 love it..... I loved it!
Ingredients
- beet carpaccio with goat cheese and arugula shopping list
- Gourmet | August 2007 shopping list
- 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. shopping list
- 3 medium beets, peeled and stems trimmed to 2 inches shopping list
- 1 1/2 tablespoons red-wine vinegar shopping list
- 4 ounces goat cheese, sliced shopping list
- 4 ounces baby arugula (4 cups packed) shopping list
- 1 large Belgian endive, thickly sliced crosswise shopping list
- 3 tablespoons extra-virgin olive oil shopping list
How to make it
- 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.
People Who Like This Dish 3
- babsalaba Syracuse, NY
- shecooks4u Chandler, AZ
- waterlily Joplin, MO
- tomkitten FL
- mystic_river1 Bradenton, Florida
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tomkitten
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" It was excellent "