Chioggia Beet Carpaccio with Arugula and Panko-Crusted Panfried Goat Cheese

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Consider this a vegetarian alternative to traditional carpaccio. Chioggia beets, the candy-striped beauties of the beet family, line the plate, standing in for the beef slices. A fluffy green mound of baby arugula brings focus back to the center, and a topknot of crunchy fried panko-coated, creamy goat cheese completes the picture.



  • ¼ cup/60 ml. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar


  1. To make the dressing, in a small jar, combine the olive oil, vinegar, mustard, sugar, salt, and a few grinds of pepper, cover tightly, and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Slice the goat cheese into four equal rounds and shape each round into a patty