Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.

　　

Step 3

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.