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®.

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...

Gluten free almond sweet shortcrust pastry

35 min

Vegetarian zoodle Fideuá (Thermomix® Spiralizer, using modes)

No ratings

Lemon pepper chicken with zoodles (Thermomix® Spiralizer, using modes)

30 min

Sauerkraut

12 h 15 min

Vegan potato and onion bake (Thermomix® Cutter, using modes)

1 h 30 min

Salt-free vegetable stock paste (Diabetes)

55 min

Salsa verde

5 min

Ras el hanout

10 min

Porcini pepperleaf paté (Andrew Fielke)

2 h 50 min

Miso coleslaw

20 min

Capsicum and sun-dried tomato dip

5 min

Beetroot, Parmesan and cashew dip

5 min