Appareils et accessoires
Beetroot Carpaccio with Burrata
Prép. 15min
Total 1h 25min
8 portions
Ingrédients
-
extra virgin olive oil140 g
-
white wine vinegar60 g
-
lemon juice30 g
-
Dijon mustard1 tsp
-
maple syrup15 g
-
dried basil5 tsp
-
fine sea salt½ tsp
-
ground black pepper¼ tsp
Beetroots
-
baby beetroot trimmed800 g
-
water1100 g
-
rocket salad120 g
-
burrata cheese torn in pieces250 g
-
pomegranate seeds (optionnel)2 Tbsp
-
pecan nuts (optionnel) roughly chopped2 Tbsp
Niveau
facile
Infos nut. par 1 portion
Sodium
436.8 mg
Protides
9.1 g
Calories
1271.4 kJ /
303.9 kcal
Lipides
24.7 g
Fibre
3.3 g
Graisses saturées
6.9 g
Glucides
12.7 g
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