[Zana]

SALT ROASTED BEET CARPACCIO

1 tsp minced shallot or onion
1/4 cup pine nuts or walnuts, toasted
2 cups baby arugula
Vegetable oil
2 tbs olive or vegetable oil
1/2 cup goat cheese
3 pound box salt
4 beets, trimmed
1/4 cup sour cream
Pepper
4 sage leaves
Juice of 1/2 lemon

Heat oven to 350 degrees.

Put a 1/4" layer of salt in the bottom of a baking dish.
Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt.
Bake until tender, 1 hour 15 min.
Remove the beets from the salt and let cool to room temp.

DRESSING---
Puree goat cheese, sour cream, oil, vinegar and shallot in a blender until smooth. Season with salt and pepper.
Refrigerate.
Heat the oil in a skillet until shimmering.
Add the sage leaves and fry until crisp, 10 seconds.
Transfer to a paper towel lined plate to drain, season lightly with salt.

Peel the beets and slice into thin rounds.
Divide the beet slices among plates.
Spoon some of the dressing on top.
Put the arugula in a bowl, drizzle with the lemon juice and oil, season with salt and toss.
Add the arugula salad to the plates, drizzle with more dressing, if desired.
Top with the nuts and fried sage, then SERVE.

Zana's note:

I shave the beets into very thin rounds onto the plate. Makes for a very delicate texture.

You can try various nuts with this or even a mixture. Slivers of almonds or hazelnuts are delish.