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Beetroot Carpaccio with Burrata
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Prep. 15 min
Total 1 h 25 min
8 portions
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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

Nutrition per 1 portion

Calories 303.9 kcal / 1271.4 kJ
Protein 9.1 g
Fat 24.7 g
Carbohydrates 12.7 g
Fibre 3.3 g
Saturated Fat 6.9 g
Sodium 436.8 mg

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Also featured in

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UK and Ireland

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