Beet Carpaccio
- Total Time
- About 15 minutes
- Rating
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Ingredients
- 2pounds beets (about 4 large)
- Salt
- freshly ground black pepper
- 4cups arugula, watercress, mâche or other flavorful greens
- 2tablespoons olive oil, or more if you like
- ½cup shaved Parmesan cheese
- 1lemon, cut into wedges
Nutritional analysis per serving (6 servings)
163 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 8 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes