beet carpaccio with goat cheese recipe

okay, okay, it's not a cake. but it's still cute, and little, and stacked like a decedent 5 layer cake... so i'm posting it!


i'm not really a beet kind of gal, but the flavor melded together with goat cheese and truffle oil... yum.

Ingredients:
1 beet
1 tbsp olive oil
3 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
125 g goat cheese (small container; crumbled)
1 tsp fresh thyme leaves
2 tbsp truffle oil
handful of arugula

Directions
1. Slice beet thinly. Marinate in the mix of olive oil, salt, pepper, and wine vinegar for 4-5 hours or overnight.
2. Mash the goat cheese with a fork, add truffle oil, thyme leaves, and a dash of salt & pepper. Stir until the mixture is paste-like.
3. Serve as follows: put one beet slice on the plate, spread some cheese on it, top with arugula leaves. Cover with another beet slice. Repeat the layers 4-6 times. Decorate with thyme sprig or more arugula.

Enjoy!

Tip: In a hurry? You can use canned beets and marinate for 20-30 minutes.