Steps
1. Dice the cherry tomatoes and add them to a non-stick pan.
2. Add the garlic powder and bacon crumbles.
3. Cook everything over medium-high heat until the bacon is crisp, about 5 minutes.
4. Pour the beet juice over the top and let it reduce until it has thickened and most of the liquid has evaporated, 5 minutes.
5. Add the hydrated tapioca and cook for an additional minute.
6. Remove the pan from the heat and stir in the shredded cheddar cheese.
7. Place the shredded lettuce on a plate and top with the bacon-tomato-tapioca mix.
8. Drizzle with olive oil and enjoy!