Name: Beet Carpaccio with Goat Cheese and Mint Vinaigrette
Yield: 6 Servings
Ingredients: 12 2-inch beets, trimmed; 1 cup crumbled soft fresh goat cheese (about 5 ounces); 2 tablespoons minced shallot; 1/3 cup unseasoned rice vinegar; 1/3 cup chopped fresh mint; 1/4 cup walnut oil or olive oil; 1 1/2 teaspoons sugar; 1/4 cup chopped fresh chives

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