Salt-Roasted Beet Carpaccio

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1 3-pound box kosher salt

4 medium beets, trimmed

1/2 cup goat cheese

1/4 cup creme fraiche

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon red wine vinegar

1 teaspoon minced shallot

Freshly ground pepper

Vegetable oil, for frying (about 1 cup)

4 to 8 fresh sage leaves

2 cups baby arugula

Juice of 1/2 lemon

1/4 cup pine nuts, toasted

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