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Beet Carpaccio with Goat Cheese and Arugula

['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']

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

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