Peeler Beet Carpaccio with Burrata

Peeler Beet Carpaccio with Burrata

5.0 8 ratings

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

extra virgin olive oil
5 oz
white vinegar
2 oz
lemon juice
1 oz
Dijon mustard
1 tsp
maple syrup
½ oz
dried basil
5 tsp
salt to taste
½ tsp
ground black pepper to taste
¼ tsp

Beets

whole baby beets, fresh trimmed
28 oz
water divided
39 oz
baby arugula
4 oz
burrata cheese
8 oz
pomegranate arils/seeds (optional)
2 tbsp
chopped pecans (optional)
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 418.1 mg

Protein 8.2 g

Calories 1234.5 kJ / 295 kcal

Fat 24.2 g

Fibre 3.3 g

Saturated Fat 6.5 g

Carbohydrates 12.1 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®. No strings attached.

Sign up for free More information

Also featured in

TM Basics - Blade Cover & Peeler 20 Recipes
United States

You might also like...

Beer Can Burger with Beer Mushrooms

2 h 10 min

Shaved Brussels Sprouts Salad

20 min

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

20 min

Radicchio and Fennel Salad with Orange Balsamic Vinaigrette

40 min

Green Bean and Radicchio Salad with Chèvre

40 min

Cheese Arepas

50 min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55 min

Mediterranean Shrimp and Orzo Soup

1 h 5 min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30 min

Lemon Caper Salmon with Ribbon Squash

35 min

Shrimp Louie Salad

1 h 30 min

Green Bean Gremolata

25 min