• 

  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

  ½ tsp
• 

  ground black pepper

  ¼ tsp

Beetroots

• 

  baby beetroot trimmed

  800 g
• 

  water

  1100 g
• 

  rocket salad

  120 g
• 

  burrata cheese torn in pieces

  250 g
• 

  pomegranate seeds (optioneel)

  2 Tbsp
• 

  pecan nuts (optioneel) roughly chopped

  2 Tbsp