Skip to main content Search

Beetroot Carpaccio with Burrata
No ratings
Prep. 15 min
Total 1 h 25 min
8 portion
Sign up for free

Ingredients

  • extra virgin olive oil
    140 gram
  • white wine vinegar
    60 gram
  • lemon juice
    30 gram
  • Dijon mustard
    1 teaspoon
  • maple syrup
    15 gram
  • basil, dried
    5 teaspoon
  • salt
    ½ teaspoon
  • pepper, ground
    ¼ teaspoon
Beetroots
  • baby beetroot trimmed
    800 gram
  • water
    1100 gram
  • rocket, leaf
    120 gram
  • burrata cheese torn in pieces
    250 gram
  • pomegranate seed (optional)
    2 tablespoon
  • pecan nut (optional) roughly chopped
    2 tablespoon

Difficulty

easy

Nutrition per 1 portion

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

Every Season Is a Healthy Season 30 Recipes
International

You might also like...

Double-baked cheese soufflés with asparagus sauce

4.6(11)

2h

Easy Broccoli Cheese Bites

4.2(22)

55min

Chinese Chicken Salad

4.7(67)

1h 30min

Potato Salad with Green Goddess Dressing

4.2(5)

45min

Prawn spring rolls with sweet and sour sauce

4.4(65)

1h 20min

Mixed grain salad with lemon and honey dressing

4.7(61)

55min

Buckwheat Crêpes

4.4(7)

45min

Warm capsicum and tomato salad with olives

4.7(21)

50min

Xian rou bao zi (steamed pork buns)

4.6(44)

2h 30min

Green Chili Deviled Eggs

4.6(9)

40min

Smoked Salmon Dip

4.7(64)

10min

Ham and Cream Cheese Spread

4.3(29)

10min

 Show all
Show all