Rote-Bete-Carpaccio mit Burrata

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Prep. 20 min
Total 50 min
8 Portionen

Ingredients

  • Wasser
    500 g
  • Rote Bete, roh geschält
    800 g
  • natives Olivenöl extra
    140 g
  • Weißweinessig
    60 g
  • Zitronensaft
    30 g
  • Dijonsenf
    1 TL
  • Ahornsirup
    15 g
  • Basilikum, getrocknet
    5 TL
  • Salz
    ½ TL
  • Pfeffer
    ¼ TL
  • Rauke
    120 g
  • Burrata in Stücken
    250 g
  • Granatapfelkerne (optional)
    2 EL
  • Pecannüsse, gehackt (optional)
    2 EL

Nutrition per 1 Portion

Calories 304 kcal / 1271 kJ
Protein 9 g
Fat 25 g
Carbohydrates 13 g
Fibre 3.3 g
Saturated Fat 7 g
Sodium 437 mg

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