Beetroot Carpaccio with Burrata

5.0 3 ratings

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...

Show all

Spanish Tortilla

1sa

Strawberry and Burrata Salad with Basil Pesto

20 dk

Onion Bhaji

45 dk

Asian Vinaigrette

5 dk

Scallops with Parsnip Purée and Pancetta Crumbs

30 dk

Salmon Tartare

25 dk

Beer Battered Cod Bites

1sa 10 dk

Portobello Mushrooms with Chilli-cheese Topping

40 dk

Beetroot Salad

10 dk

American Style Blue Cheese Dressing

5 dk

Orange Chicken with Giant Couscous and Pine Nuts

1sa 30 dk

Crispy Smashed Potato Salad

1sa 30 dk

Show all