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Peeler Beet Carpaccio with Burrata (Metric)
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- 140 g extra virgin olive oil
- 60 g white vinegar
- 30 g lemon juice
- 1 tsp Dijon mustard
- 15 g maple syrup
- 5 tsp dried basil
- ½ tsp salt, to taste
- ¼ tsp ground black pepper, to taste
- 800 g whole baby beets, fresh, trimmed
- 1110 g water, divided
- 115 g baby arugula
- 225 g burrata cheese
- 2 tbsp pomegranate seeds (optional)
- 2 tbsp chopped pecan nuts (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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