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Beetroot carpaccio (Thermomix® Cutter)

Beetroot carpaccio (Thermomix® Cutter)
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Prep. 15 min
Total 20 min
4 portions
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Ingredients

  • beetroot small, peeled (see Tip)
    300 g
  • zucchini cut into pieces (5 cm long)
    250 g
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
    1 - 2 pinches
  • ground black pepper
    1 - 2 pinches
  • burrata cheese
    250 g
  • fresh basil leaves only, torn

Difficulty

easy

Nutrition per 1 portion

Sodium 506.7 mg
Protein 15.9 g
Energy 1650.4 kJ / 394.5 kcal
Fat 31.7 g
Fibre 2.8 g
Saturated Fat 11 g
Carbohydrates 12.6 g

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