Beetroot Carpaccio

Beetroot Carpaccio

5.0 5 évaluations

Prép. 15min

Total 20min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 455.4 mg

Protides 15.8 g

Calories 963.9 kJ / 230.4 kcal

Lipides 14.4 g

Fibre 2.7 g

Graisses saturées 8.3 g

Glucides 10.5 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix® Cutter Welcome Booklet 21 Recettes
Royaume-Uni et Irlande

Tu pourrais aussi aimer...

Asparagus, Broccoli and Mushroom Rice

55min

Beetroot Carpaccio with Burrata

1h 25min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Baked Eggs on Spiralized Vegetables

1h

Grilled Courgette Salad with Lemon Basil Dressing

35min

Fennel Salad with Orange and Pine Nuts

20min

Thai Cucumber Salad

15min

Plum Clafoutis (TM6)

1h 15min

Leek and Fennel Goat's Cheese Tart

45min

Fennel, Celery and Green Apple Salad

15min

Coleslaw with Thermomix® Cutter

10min

Whipped Feta and Mascarpone with Chilli Sesame Honey

40min