Beet Carpaccio

Beet Carpaccio

Ingredients

4 medium beets (red, golden, or a mix)
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 ounces goat cheese, crumbled
¼ cup toasted walnuts, roughly chopped
2 tablespoons fresh chives, finely chopped
2 cups arugula

Instructions

1. Preheat oven to 400°F. Wrap beets individually in foil and roast until tender, about 45–60 minutes depending on size. Let cool, then peel and slice thinly with a sharp knife or mandoline.

2. In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper to make a vinaigrette.

3. Arrange beet slices in overlapping circles on a platter.

4. Scatter arugula lightly over the beets. Drizzle vinaigrette evenly across.

5. Sprinkle with goat cheese, walnuts, and chives. Serve at room temperatu