Devices & Accessories
Rote-Bete-Carpaccio mit Burrata
Prep. 20 min
Total 50 min
8 Portionen
Ingredients
-
Wasser500 g
-
Rote Bete, roh geschält800 g
-
natives Olivenöl extra140 g
-
Weißweinessig60 g
-
Zitronensaft30 g
-
Dijonsenf1 TL
-
Ahornsirup15 g
-
Basilikum, getrocknet5 TL
-
Salz½ TL
-
Pfeffer¼ TL
-
Rauke120 g
-
Burrata in Stücken250 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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