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Ingredients
- 300 g beetroot small, peeled (see Tip)
- 250 g zucchini cut into pieces (5 cm long)
Dressing
- 70 g extra virgin olive oil
- 30 g white vinegar
- 15 g lemon juice
- ½ tsp Dijon mustard
- 10 g maple syrup
- ½ tsp dried basil
- 1 - 2 pinches sea salt
- 1 - 2 pinches ground black pepper
- 250 g burrata cheese
- 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
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