Beetroot carpaccio with burrata

5.0 3 rating

Prep. 15min

Total 1 h 25min

8 portions

Ingredients

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 to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Beets

water
1800 g
raw beetroots
800 g
ice cold water to cool
rocket
60 g
burrata cheese torn into pieces
250 g
pomegranate arils (optional)
2 tbsp
pecan nuts (optional)
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 310.6 mg

Protein 8.8 g

Calories 923.3 kJ / 220.7 kcal

Fat 15.9 g

Fibre 3 g

Saturated Fat 5.5 g

Carbohydrates 11.6 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

Entertaining 30 Recipes
Australia and New Zealand

Manifesto 202 Recipes
Australia and New Zealand

You might also like...

Chicken with almonds

45min

Moroccan lamb with couscous

1 h 50min

Chocolate Fudge Cake

2 h

Lemon and Parmesan Chicken with Zoodles

30min

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Crispy potato and turkey sliders (Thermomix® Spiralizer, using modes)

1 h

Steamed snapper with Sicilian caponata

1 h 40min

Potato Curry Soup

35min

White chocolate and tropical trifle

1 h 45min

Layered bread

2 h 30min

Garden Green Crêpes

1 h 15min

Chicken Meatball Soup with Chickpeas

45min