Beetroot Carpaccio

Beetroot Carpaccio

5.0 5 ratings

Prep. 15 min

Total 20 min

4 portions

Ingredients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 455.4 mg

Protein 15.8 g

Calories 963.9 kJ / 230.4 kcal

Fat 14.4 g

Fibre 2.7 g

Saturated Fat 8.3 g

Carbohydrates 10.5 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 Welcome Booklet 21 Recipes
UK and Ireland

You might also like...

Green Goddess Avocado Cucumber Salad

20 min

Potato Salad with Green Goddess Dressing

45 min

Spiralized Carrot and Apple Salad with Feta Cheese and Nuts

15 min

Pear Twists on Chocolate Custard

30 min

Korean Spiralized Cucumber Salad

25 min

Spiralized Carrots and Apple Salad with Feta and Walnuts

15 min

Spiralized Spicy Pickled Carrots

30 min

Indonesian-style Vegan Vegetable Fritters

40 min

Hash Browns with Scrambled Tofu

25 min

Radish, Carrot and Coriander Salad

15 min

Ripe Banana Ketchup

40 min

Eggplant and Lentil Salad

40 min