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

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