Peeler Beet Carpaccio with Burrata (Metric)

Dressing

• 140 g extra virgin olive oil
• 60 g white vinegar
• ½ tsp salt, to taste
• 1 tsp Dijon mustard
• ¼ tsp ground black pepper, to taste
• 30 g lemon juice
• 15 g maple syrup
• 5 tsp dried basil

Beets

• 1110 g water, divided
• 800 g whole baby beets, fresh, trimmed
• 115 g baby arugula
• 225 g burrata cheese
• 2 tbsp pomegranate seeds (optionnel)
• 2 tbsp chopped pecan nuts (optionnel)