Peeler Beet Carpaccio with Burrata

Peeler Beet Carpaccio with Burrata

5.0 9 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

Energy 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...

Refried Beans

4 godz. 10 min

Cucumber Salad with Dill and Yogurt Dressing (TM6)

10 min

Matcha Smoothie Breakfast Bowl

5 min

Southwest Quinoa

40 min

Fettuccine with Arugula and Ricotta

1 godz.

Sicilian Shrimp Salad

30 min

Immune Boost

5 min

Pasta Primavera

50 min

Avocado Tuna Boats

30 min

Macadamia Halibut with Mango Sauce

1 godz.

Apple and Cranberry Farro Salad

35 min

Quinoa Salad with Strawberry Vinaigrette

25 min