Golden Beet Carpaccio with Gorgonzola and Chile Oil

Name: Golden Beet Carpaccio with Gorgonzola and Chile Oil
Yield: serves 4 to 6
Ingredients: 1 large golden beet (about 12 ounces), trimmed; 1/3 cup olive oil; 1 red jalapeño chile, stemmed, seeded, and minced; 1 tablespoon distilled white vinegar; Salt and freshly ground black pepper; 1/3 cup crumbled Gorgonzola cheese

December 20, 2011

This is one of those recipes where success relies on the freshness of the ingredients. Use the best-quality Gorgonzola you can find, be it a mild domestic version or the more pungent Italian variety. Either one will pair nicely with the chile oil, which enlivens this classic recipe. This makes for a beautiful presentation on a platter, but you can easily divide the beet slices among individual plates and serve it that way.

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