Beet Carpaccio with Goat Cheese and Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons extra-virgin olive oil
- equipment: an adjustable-blade slicer
- Carbohydrate 8 g(3%)
- Cholesterol 13 mg(4%)
- Fat 16 g(25%)
- Fiber 3 g(11%)
- Protein 7 g(14%)
- Saturated Fat 6 g(28%)
- Sodium 187 mg(8%)
- Calories 202
Preparation 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.
Preparation 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.
