Beet Carpaccio with Goat Cheese and Arugula

Name: Beet Carpaccio with Goat Cheese and Arugula
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 3 medium beets, peeled and stems trimmed to 2 inches; 1 1/2 tablespoons red-wine vinegar; 4 ounces goat cheese, sliced; 4 ounces baby arugula (4 cups packed); 1 large Belgian endive, thickly sliced crosswise; 3 tablespoons extra-virgin olive oil; Equipment: an adjustable-blade slicer

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.

By Shelley Wiseman

July 16, 2007