Beetroot carpaccio (Thermomix® Cutter)

Beetroot carpaccio (Thermomix® Cutter)

No ratings

Prep. 15min

Total 20min

4 portions

Ingredients

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

Dressing

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

Difficulty

easy

Nutrition per 1 portion

Sodium 506.7 mg

Protein 15.9 g

Calories 1650.4 kJ / 394.5 kcal

Fat 31.7 g

Fibre 2.8 g

Saturated Fat 11 g

Carbohydrates 12.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Cutter 27 Recipes
Australia and New Zealand

Thermomix® Cutter welcome book 20 Recipes
Australia and New Zealand

You might also like...

Thai chicken balls with sweet chilli dipping sauce

Thai chicken balls with sweet chilli dipping sauce

1 h

Lemon and thyme mocktail

Lemon and thyme mocktail

1 h

Citrus margarita

Citrus margarita

10min

Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream

3 h 25min

Spicy coriander prawns with zucchini noodles

Spicy coriander prawns with zucchini noodles

25min

Ricotta and polenta chips

Ricotta and polenta chips

2 h 20min

Balinese Betutu chicken

Balinese Betutu chicken

5 h 35min

Meatballs with Romesco sauce

Meatballs with Romesco sauce

1 h 40min

Hearty seafood chowder

Hearty seafood chowder

1 h

Chilli pineapple with coconut crumbs (TM5)

Chilli pineapple with coconut crumbs (TM5)

3 h 35min

Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1 h

Crispy bread with tapenade

Crispy bread with tapenade

45min