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Beetroot Carpaccio with Burrata
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Prep. 15 min
Total 1 h 25 min
8 portion
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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

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