Skip to main content Search

Beetroot Carpaccio with Burrata
5.0 1 rating
Prep. 15 min
Total 1 h 25 min
8 portion
Sign up for free

Ingredients

  • extra virgin olive oil
    140 gram
  • white wine vinegar
    60 gram
  • lemon juice
    30 gram
  • Dijon mustard
    1 teaspoon
  • maple syrup
    15 gram
  • basil, dried
    5 teaspoon
  • salt
    ½ teaspoon
  • pepper, ground
    ¼ teaspoon
Beetroots
  • baby beetroot trimmed
    800 gram
  • water
    1100 gram
  • rocket, leaf
    120 gram
  • burrata cheese torn in pieces
    250 gram
  • pomegranate seed (optional)
    2 tablespoon
  • pecan nut (optional) roughly chopped
    2 tablespoon

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 30 Recipes
International
Every Season Is a Healthy Season 24 Recipes
International

You might also like...

Dukkah

4.8(37)

25 min

Chilli Cheese Nachos

4.7(115)

40 min

Sweetcorn fritters with chilli jam and avocado cream

4.7(111)

1 h 5 min

Shredded chicken noodle salad with green miso (Diabetes)

4.3(40)

35 min

Tomato and olive tapenade mini bruschette

5.0(23)

20 min

Southwest Quinoa

4.8(13)

40 min

Spinach and rocket salad with cream cheese dressing

4.6(71)

30 min

Arancini

4.2(14)

2 h 10 min

Chicken Katsu Rice Sandwich (Onigirazu)

4.0(4)

1 h 30 min

Steamed Veggies with Cauliflower Hummus

4.8(33)

45 min

Prawn Dumplings

4.6(53)

1 h 15 min

Patatas Bravas with Chorizo

4.4(63)

1 h 20 min

 Show all
Show all