Roasted beet carpaccio with arugula and goatcheese

I really like carpaccio! And, most often I order in a restaurant
It is his vegetable version – from beets, celery root, tomatoes.
The first option is my favorite. The sweet taste of beetroot is excellent.
complemented by the piquancy of goat cheese and a subtle nutty note
arugula. This dish is very easy to repeat at home,
it will turn out just as tasty and budget)

Ingredients

(for four servings)

– 2 medium beets, better oblong – 100 g goat cheese –
a bunch of arugula – olive oil 2 tsp. – balsamic vinegar 1
tsp – freshly ground allspice

Recipe

Wash beets well and do not peel. Spread the foil on the table,
Sprinkle it with olive oil. Wrap each beet in
separately in foil. Bake in the oven heated to 200С 70-80
min Expand and cool completely.

Peel the beets and cut them into thin circles. Can
use a special grater or make it with a knife. Spread out
beet mugs on plates.

Wash and dry the arugula. Crumble goat cheese. Add to
beet arugula and goat cheese. Sprinkle with olive oil,
balsamic vinegar and sprinkle with ground pepper and serve.

Calorie content

This recipe from the category

Вегетарианские блюда, Диетические салаты, Салаты с cheese, Свекла