Carpaccio with Red Beet and Goat Cheese

01Method

1. 1

   Clean the beets thoroughly and cook them in their skins until tender, approximately 40–50 minutes by boiling, or bake wrapped in foil in the oven at 200°C for approximately 50 minutes.

2. 2

   Once cooked and cooled, peel the beets and slice them into very thin layers using a mandoline or sharp knife.

3. 3

   Toast the pine nuts in a dry pan over medium heat until golden, stirring constantly to prevent burning, about 1–2 minutes.

4. 4

   Arrange the beet slices in a circular pattern on a serving plate. Layer the arugula over the beets.

5. 5

   Sprinkle the toasted pine nuts and crumbled goat cheese over the top.

6. 6

   Drizzle with the vinegar and oil, season with salt and pepper to taste, and serve as a light appetizer or salad alongside fresh bread.