Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)

4.5 4 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 (using modes) 28 Recipes
Australia and New Zealand

Thermomix® Cutter welcome book (using modes) 20 Recipes
Australia and New Zealand

You might also like...

Mexican slaw (Thermomix® Cutter,TM6)

10min

Yellow Curry with Mushroom (Dandelion restaurant)

1 h

Warm capsicum and tomato salad with olives

50min

Sage and buckwheat stuffing balls

1 h 10min

Pork and lentils with onion and radish pickle

40min

Carrot and fennel slaw with sprouted buckwheat

50 h 15min

Broad bean bruschetta

30min

Tandoori portobellos with creamy coconut raita

40min

Moroccan prawns with preserved lemon couscous

30min

One whole cauliflower

45min

Zhoug

10min

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

55min