Starters & salads
Beetroot Carpaccio with Burrata
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 85 min
- Total
- 85 min
- Yield
- 8 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- 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
- 0.5 tsp
- ground black pepper
- 0.3 tsp
- baby beetroot
- 800 g
- water
- 1.1 kg
- rocket salad
- 120 g
- burrata cheese
- 250 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 436.8 mg
- Protein
- 9.1 g
- Energy
- 1,271.5 kJ
- Calories
- 303.9 kcal
- Fat
- 24.7 g
- Fibre
- 3.3 g
- Saturated fat
- 6.9 g
- Carbohydrates
- 12.7 g