Salt-baked beetroot carpaccio

Ingredients:

• 4 medium beets, roots and tops trimmed
• 1500 g coarse salt
• 0.5 cup goat cheese
• 0.25 tbsp. crème fraîche
• 2 tbsp olive oil, plus extra for dressing
• 1 tbsp red wine vinegar
• 1 tsp chopped shallot
• Vegetable oil for frying (about 1 cup)
• 4-8 sage leaves
• 2 cups young arugula
• Juice of half a lemon
• 0.25 cups toasted pine nuts

Preparation:

1. Preheat oven to 180°C.
   
   Spread a 0.5 cm layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they don't touch. Sprinkle the remaining salt on top (reserve some for sprinkling on the finished dish) and bake until tender, about 1 hour and 15 minutes. Remove the beets from the salt and let cool at room temperature.
2. Make the dressingPuree the goat cheese, crème fraîche, olive oil, vinegar, and onion in a blender. Season with salt and pepper. Refrigerate.
3. Heat vegetable oil in a small skillet over medium heat. Add the sage leaves and fry until crisp, 5-10 seconds. Using a slotted spoon, transfer to a paper towel-lined plate to drain; sprinkle lightly with salt.
4. Peel the beets (the skin will peel off easily) and slice into thin rounds. Arrange the beet slices among plates. Top with some of the goat cheese dressing. Place the arugula in a bowl, drizzle with lemon juice and olive oil, season with salt, and toss. Divide the arugula salad among plates, adding more cheese dressing if desired. Garnish with pine nuts and toasted sage leaves.
   
   Recipe beetroot snack.