Beet Carpaccio With Goat Cheese And Arugula Recipes

BEET CARPACCIO WITH GOAT CHEESE AND ARUGULA

Steps:

• 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.

SALT-ROASTED BEET CARPACCIO

Steps:

• Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
• Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
• Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
• Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

BEET CARPACCIO WITH GOAT CHEESE AND MINT VINAIGRETTE

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
• Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

BEET CARPACCIO WITH MINT VINAIGRETTE

Steps:

• Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
• Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
• Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
• Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
• Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
• Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
• Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
• Enjoy!