Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)

4.5 4 ratings

Prep. 15 min

Total 20 min

4 portions

Ingredients

beetroot small, peeled (see Tip)
300 g
zucchini cut into pieces (5 cm long)
250 g

Dressing

extra virgin olive oil
70 g
white vinegar
30 g
lemon juice
15 g
Dijon mustard
½ tsp
maple syrup
10 g
dried basil
½ tsp
sea salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
burrata cheese
250 g
fresh basil leaves only, torn

Difficulty

easy

Nutrition per 1 portion

Sodium 506.7 mg

Protein 15.9 g

Calories 1650.4 kJ / 394.5 kcal

Fat 31.7 g

Fibre 2.8 g

Saturated Fat 11 g

Carbohydrates 12.6 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 (using modes) 28 Recipes
Australia and New Zealand

Thermomix® Cutter welcome book (using modes) 20 Recipes
Australia and New Zealand

You might also like...

Slow-cooked lamb Madras

2 h 15 min

Spiral smoked salmon salad (Thermomix® Spiralizer, using modes, Adam Liaw)

10 min

Mediterranean chopped salad with roasted red peppers (Thermomix® Cutter, using modes)

20 min

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Fennel Salad with Orange and Pine Nuts

20 min

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

15 min

Sweet cucumber pickle (Thermomix® Cutter, using modes)

48 h 20 min

Fennel, Celery and Green Apple Salad (TM5)

15 min

White bean smash with kale, eggs and avocado (Diabetes)

25 min

Silverbeet and mushroom tart (Diabetes)

1 h 35 min

Porcini pepperleaf paté (Andrew Fielke)

2 h 50 min

Tapenade

10 min