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Beetroot carpaccio with burrata
5.0 3 rating
Prep. 15 min
Total 1 h 25 min
8 portions
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Ingredients

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 to taste
    1 - 2 pinches
  • ground black pepper to taste
    1 - 2 pinches
Beets
  • water
    1800 g
  • raw beetroots
    800 g
  • ice cold water to cool
  • rocket
    60 g
  • burrata cheese torn into pieces
    250 g
  • pomegranate arils (optional)
    2 tbsp
  • pecan nuts (optional)
    2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 310.6 mg
Protein 8.8 g
Calories 923.3 kJ / 220.7 kcal
Fat 15.9 g
Fibre 3 g
Saturated Fat 5.5 g
Carbohydrates 11.6 g

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