Beetroot Carpaccio with Burrata

5.0 2 rating

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

extra virgin olive oil
140 g
white wine vinegar
60 g
lemon juice
30 g
Dijon mustard
1 tsp
maple syrup
15 g
dried basil
5 tsp
fine sea salt
½ tsp
ground black pepper
¼ tsp

Beetroots

baby beetroot trimmed
800 g
water
1100 g
rocket salad
120 g
burrata cheese torn in pieces
250 g
pomegranate seeds (optional)
2 Tbsp
pecan nuts (optional) roughly chopped
2 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 436.8 mg

Protein 9.1 g

Calories 1271.4 kJ / 303.9 kcal

Fat 24.7 g

Fibre 3.3 g

Saturated Fat 6.9 g

Carbohydrates 12.7 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

Every Season Is a Healthy Season 27 Recipes
UK and Ireland

Manifesto 203 Recipes
UK and Ireland

You might also like...

Maple-glazed Carrots

Maple-glazed Carrots

45min

Sumac-spiced Houmous

Sumac-spiced Houmous

5min

Broccoli and Apple Salad

Broccoli and Apple Salad

5min

Tomato and onion gravy (South African)

Tomato and onion gravy (South African)

25min

Aubergine and Lentil Salad

Aubergine and Lentil Salad

40min

Black Spaghetti with Prawns and Parmesan Sauce

Black Spaghetti with Prawns and Parmesan Sauce

45min

Pico de Gallo

Pico de Gallo

5min

Citrus Water

Citrus Water

35min

Squash and Beetroot Couscous with Chickpeas and Tahini Dressing

Squash and Beetroot Couscous with Chickpeas and Tahini Dressing

45min

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes

1h

Broccoli, Red Pepper and Pine Nut Salad

Broccoli, Red Pepper and Pine Nut Salad

10min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min