Name: Beet Carpaccio with Goat Cheese and Mint Vinaigrette
Yield: Makes 6 servings
Ingredients: 12 2-inch beets, trimmed; 1 cup crumbled soft fresh goat cheese (about 5 ounces); 2 tablespoons minced shallot; 1/3 cup unseasoned rice vinegar; 1/3 cup chopped fresh mint; 1/4 cup walnut oil or olive oil; 1 1/2 teaspoons sugar; 1/4 cup chopped fresh chives

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Beet Carpaccio with Goat Cheese and Mint VinaigretteNoel Barnhurst

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

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