BEET CARPACCIO
Serves 4 to 6.
Note: From Mark Bittman
• 2 lb. beets (about 4 large)
• Salt and freshly ground black pepper
• 4 c. arugula or other flavorful greens
• 2 tbsp. olive oil, or more if you like
• 1/2 c. shaved Parmesan cheese
Recipe: Beet Carpaccio
November 17, 2010 at 8:26PM
• 1 lemon, cut into wedges.
Directions
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 Parmesan on top and serve with the lemon wedges.
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