Beet Carpaccio

The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)

2 pounds beets (about 4 large)

Salt and freshly ground black pepper

4 cups arugula, watercress, mâche or other flavorful greens

2 tablespoons olive oil, or more if you like

1/2 cup shaved Parmesan cheese

1 lemon, cut into wedges.

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.

Yield: 4 to 6 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.