Skip to main content Search
Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)
4.5 4 ratings
Prep. 15min
Total 20min
4 portions
Sign up for free

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...

Layered meal: Broccoli pea soup, salmon and veggies

3.8(4)

1 h 25min

Shichimi togarashi seasoning

4.0(5)

1 h 10min

Mexican slaw (Thermomix® Cutter)

4.5(6)

10min

Mexican slaw (Thermomix® Cutter,TM6)

4.5(2)

10min

Yellow Curry with Mushroom (Dandelion restaurant)

3.4(5)

1 h

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

3.6(7)

15min

Share plate with hummus, spiced cauliflower and shredded lamb (Diabetes)

4.4(13)

9 h 40min

Ras el hanout

5.0(5)

10min

Warm capsicum and tomato salad with olives

4.7(21)

50min

Pork and lentils with onion and radish pickle

4.7(3)

40min

Middle Eastern salmon with tahini yoghurt

4.3(38)

40min

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

4.2(20)

55min