Peeler Beet Carpaccio with Burrata

Peeler Beet Carpaccio with Burrata

5.0 8 ratings

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

extra virgin olive oil
5 oz
white vinegar
2 oz
lemon juice
1 oz
Dijon mustard
1 tsp
maple syrup
½ oz
dried basil
5 tsp
salt to taste
½ tsp
ground black pepper to taste
¼ tsp

Beets

whole baby beets, fresh trimmed
28 oz
water divided
39 oz
baby arugula
4 oz
burrata cheese
8 oz
pomegranate arils/seeds (optional)
2 tbsp
chopped pecans (optional)
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 418.1 mg

Protein 8.2 g

Calories 1234.5 kJ / 295 kcal

Fat 24.2 g

Fibre 3.3 g

Saturated Fat 6.5 g

Carbohydrates 12.1 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

TM Basics - Blade Cover & Peeler 20 Recipes
United States

You might also like...

Kale Caesar Salad with Parmesan Bread Crumbs

25 Min

Smoked Salmon Dip

10 Min

Spicy Shrimp and Quinoa Bowl

30 Min

Shrimp Orzo with Peas

30 Min

Grilled Corn Salad with Cilantro Vinaigrette

25 Min

Cilantro Lime Sauce

10 Min

Herbed Goat Cheese Crostini with Tapenade

45 Min

Jamaica Hibiscus Margarita

1 Std. 5 Min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55 Min

Tinga de Pollo

40 Min

Spinach and Artichoke Dip

20 Min

Biltmore Broccoli and Cheddar Soup

45 Min