Beet Carpaccio with Goat Cheese and Mint Vinaigrette

Makes 6 servings

12  2 inch beets, trimmed

1 cup crumbled soft fresh goat cheese (about 5 ounces)

2 Tbsp minced shallot

1/3 cup unseasoned rice wine vinegar

1/3 cup chopped fresh mint

1/4 cup walnut or olive oil

1 1/2 tsp sugar

1/4 cup chopped fresh chives


Preheat oven to 350 degrees F.  Line a rimmed baking sheet with foil. Place beets on sheet. Sprinkle beets lightly with water.  Cover tightly with foil.  Bake until beets are tender when pierced with a fork, about 40 minutes. (Can be prepared 1 day ahead and placed in refrigerator in a sealed container.)

Slice beets very thinly.  Overlap slices on 6 individual plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper.  Whisk vinegar, mint, oil, and sugar in a small bowl.  Season with salt and pepper. Drizzle over beets. Sprinkle with chives.