Beet Carpaccio

Beet Carpaccio
Elevate your next meal with this delicious beet carpaccio recipe. This twist on a classic dish features beets, lending a sweet flavor to the other savory components. Want to make this vegetarian-friendly? Just remove the meat!
Calories per seving 240
Fat 11g
Cholesterol 35mg
Sodium 670mg
Carbohydrates 23g
Fiber 3g
Sugar 15g
Protein 11g
Ingredients
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
Instructions
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.
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