Beet Carpaccio with Goat Cheese and Arugula

Ingredients

• 4 cups baby arugula packed
• 3 medium beets trimmed to 2 inches peeled
• 1 large belgian endive sliced
• 4 ounces goat cheese sliced
• 3 tablespoons olive oil extra-virgin
• 1.5 tablespoons red-wine vinegar 

Equipment

• bowl

Directions

1. 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.
2. Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
3. Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese.
4. Drizzle beets with remaining 2 tablespoons oil.