Beet Carpaccio with Goat Cheese and Arugula - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Shelley Wiseman
This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.
Ingredients
- 3 medium beets, peeled and stems trimmed to 2 inches
- 1 1/2 tablespoons red-wine vinegar
- 4 ounces goat cheese, sliced
- 4 ounces baby arugula (4 cups packed)
- 1 large Belgian endive, thickly sliced crosswise
- 3 tablespoons extra-virgin olive oil
- Equipment: an adjustable-blade slicer
Instructions
- Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
- Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
- Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment