Starters & salads
Beetroot carpaccio with burrata
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM7
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
- 70 g
- white vinegar
- 30 g
- lemon juice
- 15 g
- Dijon mustard
- 0.5 tsp
- maple syrup
- 10 g
- dried basil
- 0.5 tsp
- sea salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
- water
- 1.8 kg
- raw beetroots
- 800 g
- ice cold water
- ice cold water
- rocket
- 60 g
- burrata cheese
- 250 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 310.6 mg
- Protein
- 8.8 g
- Energy
- 923.3 kJ
- Calories
- 220.7 kcal
- Fat
- 15.9 g
- Fibre
- 3 g
- Saturated fat
- 5.5 g
- Carbohydrates
- 11.6 g