Beet Carpaccio with Goat Cheese and Arugula

Name: Beet Carpaccio with Goat Cheese and Arugula
Yield: 4 servings
Ingredients: 1 3 medium beets, peeled and stems trimmed to 2 inches; 1 1 1/2 tablespoons red-wine vinegar; 1 4 ounces goat cheese, sliced; 1 4 ounces baby arugula (4 cups packed); 1 1 large Belgian endive, thickly sliced crosswise; 1 3 tablespoons extra-virgin olive oil; 1 Equipment: an adjustable-blade slicer

From the kitchen of Carly

Paper-thin beet slices go soft and sweet from a quick vinegar bath, then get topped with creamy goat cheese, peppery arugula, and crisp endive. It's elegant enough for company but comes together in minutes. Best served cold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 medium beets, peeled and stems trimmed to 2 inches
11 1/2 tablespoons red-wine vinegar
14 ounces goat cheese, sliced
14 ounces baby arugula (4 cups packed)
11 large Belgian endive, thickly sliced crosswise
13 tablespoons extra-virgin olive oil
1Equipment: an adjustable-blade slicer

Instructions

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.