Beetroot Carpaccio

Beetroot Carpaccio

5.0 5 évaluation

Préparation 15min

Total 20min

4 portions

Ingrédients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Niveau

facile

Infos nut. par 1 portion

Sodium 455.4 mg

Protides 15.8 g

Calories 963.9 kJ / 230.4 kcal

Lipides 14.4 g

Fibre 2.7 g

Graisses saturées 8.3 g

Glucides 10.5 g

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Également présenté dans

Thermomix® Cutter Welcome Booklet 21 Recettes
Royaume-Uni et Irlande

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