Beetroot Carpaccio

Beetroot Carpaccio

5.0 5 ratings

Prep. 15 min

Total 20 min

4 portions

Ingredients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 455.4 mg

Protein 15.8 g

Calories 963.9 kJ / 230.4 kcal

Fat 14.4 g

Fibre 2.7 g

Saturated Fat 8.3 g

Carbohydrates 10.5 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 Welcome Booklet 21 Recipes
UK and Ireland

You might also like...

Show all

Bruschetta

3 h

Mini Crab Cakes with Coriander Paste

1 h

Brown Rice Salad with Trout

35 min

Sheek Kebab

1 h 10 min

Curried Coleslaw

10 min

Cavolo Nero and Roasted Chickpea Salad

25 min

Meatballs with Romesco Sauce

1 h 40 min

Fennel Apple Salad

20 min

Red Cabbage Salad with Figs and Gorgonzola

10 min

Roasted Aubergine Salad with Tahini Dressing

45 min

Mexican Quinoa Salad

30 min

Supreme Plant Poke Bowl

1 h 10 min

Show all