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...

Superfood salmon salad

4.7(172)

1 h 5 min

Dukkah

4.8(36)

25 min

Tandoori chicken

4.8(95)

45 min

Soutzoukakia ("little sausages") with rice

4.1(180)

1 h

Sticky bottom dumplings (Brett McGregor)

4.9(70)

1 h

Chilli and cheese nachos

4.6(32)

35 min

Mini chicken kyivs

4.8(222)

45 min

Caramelised fennel and ricotta tarts with Parmesan crisps

4.2(9)

2 h 30 min

Chilli and garlic prawns

4.7(15)

1 h 10 min

Mushroom cappuccino

4.9(22)

25 min

Prawn saganaki with feta

4.3(365)

35 min

Crispy rice chicken salad with satay sauce

4.4(89)

1 h

 Show all
Show all