Skip to main content Search

Beetroot Carpaccio with Burrata
5.0 1 rating
Prep. 15 min
Total 1 h 25 min
8 portion
Sign up for free

Ingredients

  • extra virgin olive oil
    140 gram
  • white wine vinegar
    60 gram
  • lemon juice
    30 gram
  • Dijon mustard
    1 teaspoon
  • maple syrup
    15 gram
  • basil, dried
    5 teaspoon
  • salt
    ½ teaspoon
  • pepper, ground
    ¼ teaspoon
Beetroots
  • baby beetroot trimmed
    800 gram
  • water
    1100 gram
  • rocket, leaf
    120 gram
  • burrata cheese torn in pieces
    250 gram
  • pomegranate seed (optional)
    2 tablespoon
  • pecan nut (optional) roughly chopped
    2 tablespoon

Difficulty

easy

Nutrition per 1 portion

Sodium 436.8 mg
Protein 9.1 g
Energy 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 30 recipes
International
Every Season Is a Healthy Season 24 recipes
International

You might also like...

Spring Garden Minestrone Soup

4.4(35)

50 min

Sushi salad

4.6(67)

1 h

Mixed grain salad with lemon and honey dressing

4.6(62)

55 min

Eggplant and Lentil Salad

4.3(12)

40 min

Avocado Tuna Salad

4.5(102)

5 min

Pumpkin and antipasto risoni salad

4.5(38)

35 min

Tuscan White Bean Stew

4.7(45)

1 h

Potato Curry Soup

4.0(37)

35 min

Chopped Asian Salad

4.8(338)

20 min

Mini Shrimp Omelets

5.0(2)

35 min

Coleslaw

4.5(74)

10 min

Chicken Meatballs in Marinara Sauce

4.4(16)

30 h

 Show all
Show all