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Peeler Beet Carpaccio with Burrata
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- 5 oz extra virgin olive oil
- 2 oz white vinegar
- 1 oz lemon juice
- 1 tsp Dijon mustard
- ½ oz maple syrup
- 5 tsp dried basil
- ½ tsp salt, to taste
- ¼ tsp ground black pepper, to taste
- 28 oz whole baby beets, fresh, trimmed
- 39 oz water, divided
- 4 oz baby arugula
- 8 oz burrata cheese
- 2 tbsp pomegranate arils/seeds (optional)
- 2 tbsp chopped pecans (optional)
- per 1 portion
- 1234.5 kJ / 295 kcal
- 8.2 g
- 12.1 g
- 24.2 g
- Saturated fat
- 6.5 g
- 3.3 g
- 418.1 mg
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