Beet Carpaccio with Goat Cheese and Arugula

Beet Carpaccio with Goat Cheese and Arugula
Photo by Romulo Yanes


  • 1 adjustable-blade slicer
  • 1 ½ tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces goat cheese
  • 3 medium beets
  • 4 ounces baby arugula
  • 1 large Belgian endive

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...

View full recipe at Epicurious


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