Beetroot carpaccio (Thermomix® Cutter)

Beetroot carpaccio (Thermomix® Cutter)

No ratings

Prep. 15 min

Total 20 min

4 portions

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

Nutrition per 1 portion

Calories 394.5 kcal / 1650.4 kJ

Protein 15.9 g

Fat 31.7 g

Carbohydrates 12.6 g

Fibre 2.8 g

Saturated Fat 11 g

Sodium 506.7 mg

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

Thermomix® Cutter 27 Recipes
Australia and New Zealand

Thermomix® Cutter welcome book 20 Recipes
Australia and New Zealand

You might also like...

Fancy smoked salmon and dill cream muffin

Fancy smoked salmon and dill cream muffin

45 min

Gwinganna mushroom and vegetable crêpes

Gwinganna mushroom and vegetable crêpes

45 min

Basic nut butter

Basic nut butter

30 min

Hommus

Hommus

15 min

Vegetable stock paste

Vegetable stock paste

30 min

Basil pesto

Basil pesto

10 min

Cafe-style miso mushrooms

Cafe-style miso mushrooms

25 min

Roti (for two)

Roti (for two)

25 min

Carrot top pesto

Carrot top pesto

15 min

Kimchi queso dip

Kimchi queso dip

3 h 15 min

Chinese-style drinking porridge

Chinese-style drinking porridge

25 min

Pasta Alfredo with mushrooms

Pasta Alfredo with mushrooms

40 min