Beetroot Carpaccio with Burrata

5.0 3 ratings

Prep. 15min

Total 1 h 25min

8 portions

Ingredients

extra virgin olive oil
140 g
white wine vinegar
60 g
lemon juice
30 g
Dijon mustard
1 tsp
maple syrup
15 g
dried basil
5 tsp
fine sea salt
½ tsp
ground black pepper
¼ tsp

Beetroots

baby beetroot trimmed
800 g
water
1100 g
rocket salad
120 g
burrata cheese torn in pieces
250 g
pomegranate seeds (optional)
2 Tbsp
pecan nuts (optional) roughly chopped
2 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 436.8 mg

Protein 9.1 g

Calories 1271.4 kJ / 303.9 kcal

Fat 24.7 g

Fibre 3.3 g

Saturated Fat 6.9 g

Carbohydrates 12.7 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

Every Season Is a Healthy Season 27 Recipes
UK and Ireland

Manifesto 203 Recipes
UK and Ireland

You might also like...

Spinach, Orange and Carrot Soup

25min

Broccoli, Red Pepper and Pine Nut Salad

10min

Grisons Barley Soup

55min

Prawn Curry with Basmati Rice

35min

Beetroot Salad

10min

Poached Egg Pots with Smoked Salmon and Avocado Salsa

30min

Raspberry and Lime Mousse

5min

Chicken in Creamy Mushroom Sauce with Wild Rice

1 h 30min

Cream of Cauliflower and Coconut Soup

40min

Poached Cod with Leek Sauce, Steamed Carrots and Basmati Rice

40min

Pasta with Fennel and Tomato Sauce

45min

Mushroom and Cannellini Bean Soup

35min