Beef or Beet Carpaccio

1.   Freeze beef two hours. Chill serving platter.

2.   Remove beef from freezer. Cut into 1/4-inch thick slices.

3.   Lay beef slices between sheets of plastic wrap. Use meat mallet to pound slices until paper thin.

4.   Remove plastic wrap. Lay beef on cold platter overlapping each other slightly. Season with salt and pepper. Drizzle with olive oil and lemon juice. Garnish with lemon zest, capers, Parmesan and micro greens.

1. Variation:  Beet Carpaccio

Preheat oven to 425°F. Trim tops and bottoms from 12 oz. red and/or yellow beets (2 to 3 medium). Place in 2-qt. baking dish; add 1/2 cup water. Cover tightly with aluminum foil. Bake 45 minutes to 1 hour or until tender. Let cool. Rub off skins with paper towel. Slice 1/8-inch thick with a mandoline.

Per serving: 52 cal., 4 g fat (1 g sat. fat), 1 mg chol., 138 mg sodium, 3 g carb., 1 g fiber, 2 g sugars, 1 g pro.

2. Substitutions:

Instead of beef tenderloin, you can use another lean tender cut, such as eye round.