Beetroot Carpaccio with Burrata

5.0 1 rating

Prep. 15 min

Total 1 h 25 min

4 portions

Ingredients

extra virgin olive oil
70 g
white wine vinegar
30 g
lemon juice
15 g
Dijon mustard
½ tsp
maple syrup
10 g
dried basil
2 ½ tsp
fine sea salt
¼ tsp
ground black pepper
¼ tsp

Beetroots

baby beetroot trimmed
400 g
water
1100 g
rocket salad
60 g
burrata cheese torn in pieces
130 g
pomegranate seeds (optional)
1 Tbsp
pecan nuts (optional) roughly chopped
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 450.4 mg

Protein 9.4 g

Calories 1294.9 kJ / 309.5 kcal

Fat 25 g

Fibre 3.3 g

Saturated Fat 7 g

Carbohydrates 13.2 g

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