Beet Carpaccio with Goat Cheese and Rocket

Ingredients for Beet Carpaccio with Goat Cheese and Rocket

• 3 medium beets, peeled and stems trimmed to 2 inches

• 1 1/2 tablespoons red-wine vinegar

• 110g goat cheese, sliced

• 110g baby rocket (4 cups packed)

• 1 large Belgian endive, thickly sliced crosswise

• 45ml extra-virgin olive oil

• Equipment: an adjustable-blade slicer

How to make Beet Carpaccio with Goat Cheese and Rocket

Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoons 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 rocket and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.