Beet Carpaccio

Ingredients

• 2 pounds beets (about 4 large)
• Salt
• freshly ground black pepper
• 4 cups arugula, watercress, mâche or other flavorful greens
• 2 tablespoons olive oil, or more if you like
• ½ cup shaved Parmesan cheese
• 1 lemon, cut into wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    221 calories; 10 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 9 grams protein; 9 milligrams cholesterol; 377 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.

About 15 minutes