Beetroot carpaccio (Thermomix® Cutter)
TM6 TM5

Beetroot carpaccio (Thermomix® Cutter)

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Ingredients

  • 300 g beetroot, small, peeled (see Tip)
  • 250 g zucchini, cut into pieces (5 cm long)

Dressing

  • 70 g extra virgin olive oil
  • 30 g white vinegar
  • 15 g lemon juice
  • ½ tsp Dijon mustard
  • 10 g maple syrup
  • ½ tsp dried basil
  • 1 - 2 pinches sea salt
  • 1 - 2 pinches ground black pepper
  • 250 g burrata cheese
  • fresh basil, leaves only, torn

Nutrition
per 1 portion
Calories
1650.4 kJ / 394.5 kcal
Protein
15.9 g
Carbohydrates
12.6 g
Fat
31.7 g
Saturated Fat
11 g
Fibre
2.8 g
Sodium
506.7 mg

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