Beet Carpaccio Salad

Seasonal veggies and fruits harmonize beautifully in this symphony of colors, textures and tastes. Where “healthy” is made incredibly tasty, and perfect balance is a breeze.

Ingredients (appetizer for 2 / entree for 1)

* 2 golden and/or red roasted beets (45 minutes in the oven at 375 degrees F)

* 1/4 pear

* 1 big handful baby spinach

* micro-greens (optional)

* chives

* Parmesan shavings

* pomegranate seeds

* walnuts / pumpkin seeds / pistacchio


* Peel and thinly slice beets; arrange slices on a large flat plate.

* Thinly slice pear and lay down in petals on top of beet slices.

* Top with a nest of spinach leaves.

* Sprinkle with scissor-cut chives, Parmesan, pomegranate seeds, nuts or seeds.

* Drizzle some lemon juice and olive oil (to taste)

* Season with salt and pepper (optional, to taste)

Bon appétit!

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