Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)

4.5 4 rating

Prep. 15min

Total 20min

4 portions

Ingredients

beetroot small, peeled (see Tip)
300 g
zucchini cut into pieces (5 cm long)
250 g

Dressing

extra virgin olive oil
70 g
white vinegar
30 g
lemon juice
15 g
Dijon mustard
½ tsp
maple syrup
10 g
dried basil
½ tsp
sea salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
burrata cheese
250 g
fresh basil leaves only, torn

Difficulty

easy

Nutrition per 1 portion

Sodium 506.7 mg

Protein 15.9 g

Calories 1650.4 kJ / 394.5 kcal

Fat 31.7 g

Fiber 2.8 g

Saturated fat 11 g

Carbohydrates 12.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Cutter (using modes) 28 Recipes
Australia and New Zealand

Thermomix® Cutter welcome book (using modes) 20 Recipes
Australia and New Zealand

You might also like...

Traditional gluten free French vanilla canelé

49 h 5min

Crunchy salad with green Goddess dressing (Diabetes, Thermomix cutter)

20min

Middle Eastern planked salmon (MEATER+®)

1 h 40min

Cauliflower hummus with green vegetables

1 h

Green bread and mushrooms (Diabetes)

45min

Citrus quinoa salad with miso ginger dressing

1 h 15min

Sweetcorn and black rice salad

1 h

Crunchy salad with green goddess dressing (Diabetes)

20min

Spinach & mushroom quiche (Noni Jenkins)

50min

Cypriot grain salad

45min

Steamed greens with lemon feta

20min

Zucchini cheddar slice

45min