Beetroot Carpaccio (TM5)

Beetroot Carpaccio (TM5)

5.0 1 rating

Prep. 15 min

Total 20 min

4 portions

Ingredients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 455.4 mg

Protein 15.8 g

Calories 963.9 kJ / 230.4 kcal

Fat 14.4 g

Fibre 2.7 g

Saturated Fat 8.3 g

Carbohydrates 10.5 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

Thermomix Cutter Welcome Booklet (TM5) 21 Recipes
UK and Ireland

You might also like...

Massaman Curry with Jasmine Rice

1 h

Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

45 min

French Brunch

No ratings

Pasta with Hearty Vegetable Sauce

30 min

Vegetable Curry with Rice

50 min

Coconut and Strawberry Eton Mess

3 h 20 min

Bolivian Rice Pilaf

45 min

Asian-style Rice with Eggs and Vegetables

30 min

Quinoa Salad with Beans and Goat's Cheese

20 min

Tuna Nicoise with Raspberry Vinaigrette and Honey

40 min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1 h

Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

45 min