Beet Carpaccio

Prep Time 15 Minutes

Cook Time 5 Minutes

Calories per seving 240

Fat 11g

Cholesterol 35mg

Sodium 670mg

Carbohydrates 23g

Fiber 3g

Sugar 15g

Protein 11g

4 cups mixed greens, pre-washed

16oz pre-cooked beets

Freshly ground black pepper

1-1/4 cup Feta cheese

7-8 slices of bacon (alternative: Pancetta)

1 cup Sunsweet Pitted Prunes

3 tbsp lemon juice

Using mandolin on thinnest setting, thinly slice beets.

Heat large nonstick skillet over medium heat; cook bacon for 4 to 5 minutes or until crisp. Remove with slatted spoon and set aside. Add prunes to skillet; cook for about 2 minutes or until heated through. Remove and reserve drippings.

Divide beets evenly among 4 plates. Sprinkle mache over beets; crumble Feta over top.

Top salads with bacon, prunes and reserved drippings. Drizzle with lemon juice. Sprinkle with pepper. Serve immediately.