Beet Carpaccio Salad

Beet Carpaccio Salad
From the kitchen of Chef Tse (

Serves 8

  • 3 red beets, peeled
  • 3 yellow beets, peeled
  • 5 ounces arugula
  • 1 bulb fennel, thinly sliced
  • 4 ounces soft goat cheese, crumbled
  • 4 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt – Kosher, fleur de sel, or Maldon sea salt

Starting with yellow beets, thinly slice beets using a mandoline or a very sharp knife. Place in a medium bowl with 2 tablespoons vinegar and toss to coat. Repeat with red beets, placing them in a separate bowl. Let stand 30 minutes at room temperature. Alternate slices of yellow and red beet in a circle on each plate, overlapping slightly. Sprinkle lightly with salt. Divide sliced fennel among the plates, placing it in center. Toss arugula with olive oil and season lightly with salt. Mound salad on top of beets and fennel. Scatter goat cheese over the top.


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