Beetroot carpaccio with burrata

5.0 3 rating

Prep. 15 min

Total 1 h 25 min

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...

Chocolate mousse tart with pistachio paste

4 h 45 min

Pad Thai

1 h

Vegan apple and nut crumble with rum raisins

9 h

Steamed white fish with chermoula and mulligatawny soup

1 h

Mediterranean-style stuffed capsicum

45 min

Spiralized spicy pickled carrots

No ratings

Chunky guacamole

10 min

Ultimate mushroom mac n' cheese

1 h 5 min

Pistachio and lemon curd cake

1 h 15 min

Vegan almond dip

5 min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter, using modes)

No ratings

Agedashi tofu

30 min