Beetroot Carpaccio with Burrata

5.0 2 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

Difficulty

easy

Nutrition per 1 portion

Sodium 436.8 mg

Protein 9.1 g

Calories 1271.4 kJ / 303.9 kcal

Fat 24.7 g

Fibre 3.3 g

Saturated Fat 6.9 g

Carbohydrates 12.7 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

Every Season Is a Healthy Season 27 Recipes
UK and Ireland

Manifesto 203 Recipes
UK and Ireland

You might also like...

Kale, Coriander Pesto and Yoghurt Dip

10 min

Spiralized Courgette with Shrimp and Lemon Sauce

25 min

Spiralized Vegetable Tarte Flambée with Halloumi

1 h 10 min

Courgette Salad with Parmesan and Sun-Dried Tomato Vinaigrette

15 min

Grilled Courgette Salad with Lemon Basil Dressing (TM5)

35 min

Spätzle with Mushroom Cream

30 min

Frozen Negroni

3 h 15 min

Hunters Stew (Bigos)

1 h 30 min

Rich Tomato Sauce

30 min

Sumac-spiced Houmous

5 min

Spanish Tortilla

1 h

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

1 h