Beet Carpaccio

 Beet Carpaccio

adapted from The Home Cook 

If you have a mandoline slicer this is a time to use it. If you do not, use a very sharp knife and cut the beets as thinly as possible.

Makes 2-3 servings                                                   2 WW Blue points / serving

1 1/2 tsp. cider vinegar

1 1/2 tsp. white balsamic vinegar

1/2 tsp. Truvia brown sugar blend

Kosher salt & Freshly ground black pepper

1 Tbsp. basil olive oil or unflavored olive oil

1 Tbsp. water

1 Tbsp. grated fresh ginger

1 lb. beets, peeled and very thinly sliced

2 scallion greens, chopped

1 Tbsp. arugula leaves

Finishing sea salt or Kosher salt

1. In a medium bowl, whisk together the cider vinegar, balsamic vinegar, Truvia, salt, pepper, olive oil, water and ginger.
2. Add the beets and toss to coat.
3. Arrange the beets in concentric circles on a large plate.
4. Top with the scallion greens, arugula and salt.

Enjoy!