Beet Carpaccio with Dark Greens Salad
Beet Carpaccio with Dark Greens Salad Recipe by Fernanda Larson, MS, CN
Separate beets from greens. Scrub beets well and slice thinly on a mandolin. Arrange on a platter, single layer. Wash the greens, spin dry and chop into bite size pieces.
In a shallow pan, heat the olive oil and sauté the greens until wilted. Arrange on top of the beet slices.
In a small bowl, whisk together olive oil, vinegar, honey, tarragon, salt, and freshly cracked black pepper.
In a small frying pan, dry toast the chopped walnuts until fragrant. Gently spoon the dressing over the beets and greens, sprinkle the toasted walnuts over and serve.