Beet Carpaccio and Goat Cheese Arugula Salad
Ingredients:
- 4 small cans of beets or 4 medium beets already cooked and peeled
- 1/4 cup olive oil
- Salt and pepper
- 1 medium red onion
- 1 tablespoon sherry vinegar
- 3 cups Arugula
- 3 oz Goat cheese
- 2 tablespoon toasted pumpkin seeds
Preparation:
In a small bowl toss onion with olive oil and vinegar, season to taste and set aside.
Slice beets as thinly as possible and arrange on a large platter, place arugula in center of beets and top with onion mixture, put the Goat cheese on top and garnish with pumpkin seeds.
- 4 small cans of beets or 4 medium beets already cooked and peeled
- 1/4 cup olive oil
- Salt and pepper
- 1 medium red onion
- 1 tablespoon sherry vinegar
- 3 cups Arugula
- 3 oz Goat cheese
- 2 tablespoon toasted pumpkin seeds
Preparation:
In a small bowl toss onion with olive oil and vinegar, season to taste and set aside.
Slice beets as thinly as possible and arrange on a large platter, place arugula in center of beets and top with onion mixture, put the Goat cheese on top and garnish with pumpkin seeds.
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