Beetroot Carpaccio with Burrata

5.0 1 rating

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

extra virgin olive oil
140 g
white wine vinegar
60 g
lemon juice
30 g
Dijon mustard
1 tsp
maple syrup
15 g
dried basil
5 tsp
fine sea salt
½ tsp
ground black pepper
¼ tsp

Beetroots

baby beetroot trimmed
800 g
water
1100 g
rocket salad
120 g
burrata cheese torn in pieces
250 g
pomegranate seeds (optional)
2 Tbsp
pecan nuts (optional) roughly chopped
2 Tbsp

Nutrition per 1 portion

Calories 303.9 kcal / 1271.4 kJ

Protein 9.1 g

Fat 24.7 g

Carbohydrates 12.7 g

Fibre 3.3 g

Saturated Fat 6.9 g

Sodium 436.8 mg

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Also featured in

Every Season Is a Healthy Season 27 Recipes
UK and Ireland

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