Chioggia beet carpaccio

Serves 4

• 2 chioggia beets, very thinly sliced

• 2 tbs. extra virgin olive oil

• 2 plums, cut into segments

• 2 tbs. white wine vinegar

• 1 tsp. white sugar 

• 1/4 tsp. salt

• salt to taste

• a handful of pea shoots or other sprouts

Arrange very thinly sliced beets on a plate. Drizzle with olive oil and sprinkle with salt to taste.

Meanwhile, mix plums with vinegar, sugar, and salt. Simmer in a medium saucepan for 10 minutes or until sugar is dissolved and plums are tender.

Allow plums to cool before spooning on beets. Garnish with a handful of pea shoots or other greens.

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