A visually stunning and equally delicious salad for the holidays!

Beet Carpaccio Salad with Goat's Cheese is simple to make, requires no cooking (who doesn't love that!) and is a great way to get your taste buds jumping at the beginning of a meal.

For everyone who tells me they don't like beets - this is the one that always wins them over!





BEET CARPACCIO WITH GOAT CHEESE & ARUGULA


Makes 4 servings

Preparation Time: 15 minutes

Cooking time: 0 minutes

Notes: 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 flavour that is as stunning as the presentation. An elegant but simple starter to any meal.

Ingredients:
• 2 medium beets, peeled and stems trimmed to 2 inches

• 1 ½ tablespoons red-wine vinegar or sherry vinegar

• ¼ teaspoon salt

• 1 cup goat cheese, crumbled

• 4 cups (packed) baby arugula (or other delicate green such as watercress)

• 1 large Belgian endive, thickly sliced crosswise

• 3 tablespoons extra-virgin olive oil



1. Using stems as a handle, slice beets paper-thin with a sharp knife or slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5-10 minutes or until the beets just start 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. Drizzle beets with remaining 2 tablespoons oil.