Entrée: Italy – Carpaccio di barbabietola con avocado e pomodorini (Beet Carpaccio with Avocado and Cherry Tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

4 medium cooked beets, very thinly sliced
2 ripe avocados, thinly sliced
1 cup (150 g) cherry tomatoes, halved
2 cups (60 g) arugula or baby greens
3 tbsp (45 ml) extra-virgin olive oil
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
2 tbsp (15 g) shaved Parmigiano-Reggiano or crumbled goat cheese (optional)

Instructions

1. Lay beet slices in a single overlapping layer on a large chilled platter.
2. Tumble arugula or baby greens over the center, then arrange avocado slices and halved cherry tomatoes atop the beets.
3. Whisk olive oil with lemon juice, salt and pepper; drizzle evenly over the carpaccio.
4. Scatter cheese if using, and serve immediately as an elegant entrée.