Beetroot Carpaccio

Beetroot Carpaccio

5.0 5 ratings

Prep. 15min

Total 20min

4 portions

Ingredients

beetroots small, peeled (see tips)
300 g
courgettes cut in pieces (5 cm long)
250 g
fresh mozzarella drained, cut in pieces
250 g
extra virgin olive oil for drizzling
coarse salt flakes or to taste
1 pinch
ground black pepper or to taste
1 pinch
fresh basil leaves torn, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 455.4 mg

Protein 15.8 g

Calories 963.9 kJ / 230.4 kcal

Fat 14.4 g

Fiber 2.7 g

Saturated fat 8.3 g

Carbohydrates 10.5 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 Welcome Booklet 21 Recipes
UK and Ireland

You might also like...

Sweet and Sour Cucumber Slices

5min

Spiralized Carrot and Apple Salad with Feta Cheese and Nuts

15min

Korean Spiralized Cucumber Salad

25min

Spiralized Carrots and Apple Salad with Feta and Walnuts

15min

Fennel Salad with Orange and Pine Nuts

20min

Steamed Hake and Sliced Vegetable Parcels

1 h

Celeriac Remoulade

No ratings

Sumac and Tahini Houmous

10min

Sumac-spiced Houmous

5min

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

30min

Bruschetta with White Bean Purée and Gremolata - Bruschetta con crema di fagioli bianchi e gremolata

20min

Best Basic Houmous

5min