Beetroot carpaccio (Thermomix® Cutter, using modes)

Beetroot carpaccio (Thermomix® Cutter, using modes)

4.5 4 ratings

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...

Spiralized Zucchini Noodles with Prawns and Lemon Sauce

No ratings

Gluten free focaccia bread

1 h

Ossobuco with orange and fennel salad

2 h 45min

Mushroom and kale risotto

55min

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

15min

Coleslaw (Thermomix® Cutter, using modes)

10min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15min

Poached eggs with blade cover

30min

Mushroom risotto

30min

Salmon velouté reinventé

50min

Creamy coconut chicken curry (TM6)

30min

Poached eggs using blade cover

30min