Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)

4.5 4 rating

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...

Show all

Summer vegetable salad with maple tahini dressing

30 min

Chicken Katsu Sandwich Sushi (Onigirazu)

1 h 30 min

Salmon, quinoa, feta and mixed vegetable salad

50 min

Mixed tomato and labne salad

24 h 20 min

Chicken and mango salad

35 min

Scallops with pea purée

25 min

Buffalo Chicken Spring Rolls

1 h 30 min

Soba noodle and tofu salad

35 min

Grain free wraps

15 min

Mexican corn salad

25 min

Green pea and feta hummus wraps

10 min

Smoky tuna tartare (Sergio Perera)

30 min

Show all