Skip to main content Search

Beetroot carpaccio with burrata
5.0 3 ratings
Prep. 15 min
Total 1 h 25 min
8 portions
Sign up for free

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...

Aussie potato salad

4.7(797)

1 h 30 min

Bacon and spring onion potato salad

4.7(80)

1 h 5 min

Oysters Kilpatrick

4.7(13)

15 min

Oysters Mignonette

4.1(15)

5 min

Community fave brown rice salad

4.7(67)

55 min

Beetroot and tequila cured salmon

4.5(31)

24 h 20 min

Camembert with cranberries and almonds

4.8(80)

30 min

Melted Brie with basil and lemon pesto

4.7(68)

30 min

Prawn skagen (Scandinavian prawn toast)

4.5(33)

25 min

Grilled potato salad with pangrattato

4.9(60)

40 min

Broccoli, red capsicum and pine nut salad

4.8(159)

10 min

Scallops with pea purée

4.8(118)

25 min

 Show all
Show all