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Ingredients

• 1 3-pound box kosher salt
• 4 medium beets, trimmed
• 1/2 cup goat cheese
• 1/4 cup creme fraiche
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon red wine vinegar
• 1 teaspoon minced shallot
• Freshly ground pepper
• Vegetable oil, for frying (about 1 cup)
• 4 to 8 fresh sage leaves
• 2 cups baby arugula
• Juice of 1/2 lemon
• 1/4 cup pine nuts, toasted

Description

Food Network Invites You To Try This Salt-Roasted Beet Carpaccio Recipe From Food Network Magazine.

Food Network