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Coppa, Beet & Sopressata Carpaccio


1 pound golden and/or red beets
¼ cup olive oil
¾ (4-ounce) package sliced Fiorucci® Hot Coppa
¾ (4-ounce) package sliced Fiorucci® Sopressata
⅔ cup baby arugula
¼ cup shaved aged Parmesan cheese (using vegetable peeler)
1 teaspoon fresh lemon zest
¼ teaspoon fresh cracked black pepper


Prep: 15 minutes plus chilling |  Bake: 45 minutes

Step 1

Preheat oven to 375°. In 8-inch square baking dish, toss beets and 2 tablespoons oil; cover tightly with aluminum foil. Bake beets 45 minutes or until tender; cool slightly. Peel beets; cut into ⅛-inch-thick slices. Refrigerate beets 20 minutes.

Step 2

Arrange hot coppa, sopressata and beets on serving platter; top with arugula, cheese, lemon zest and pepper. Drizzle platter with remaining 2 tablespoons oil.

Approximate nutritional values per serving (½ cup): 166 Calories, 13g Fat (4g Saturated), 26mg Cholesterol, 394mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 7g Protein