BEET CARPACCIO

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Beet Carpaccio image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

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
1/2 cup shaved Parmesan cheese
1 lemon, cut into wedges

Steps:

  • 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.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 11 grams

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