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Beetroot Carpaccio with Burrata
5.0 2 évaluation
Prép. 15min
Total 1h 25min
8 portions
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Ingrédients

  • 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 (optionnel)
    2 Tbsp
  • pecan nuts (optionnel) roughly chopped
    2 Tbsp

Niveau

facile

Infos nut. par 1 portion

Sodium 436.8 mg
Protides 9.1 g
Calories 1271.4 kJ / 303.9 kcal
Lipides 24.7 g
Fibre 3.3 g
Graisses saturées 6.9 g
Glucides 12.7 g

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Également présenté dans

Every Season Is a Healthy Season 27 Recettes
Royaume-Uni et Irlande
Manifesto 203 Recettes
Royaume-Uni et Irlande

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