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Ingredients
2 pounds beets (about 4 large)
Salt
freshly ground black pepper
4 cups arugula, watercress, mâche or other flavorful greens
2 tablespoons olive oil, or more if you like
½ cup shaved Parmesan cheese
1 lemon, cut into wedges
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 8 milligrams cholesterol; 164 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 5 grams fiber; 510 milligrams sodium; 8 grams protein; 11 grams sugar
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