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Beet Carpaccio

Beet Carpaccio

Beet Carpaccio

Prep Time15 Minutes
Cook Time5 Minutes

Calories per seving 240

Fat 11g

Cholesterol 35mg

Sodium 670mg

Carbohydrates 23g

Fiber 3g

Sugar 15g

Protein 11g

Ingredients

    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.