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Beetroot Carpaccio with Burrata
Ingredients
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extra virgin olive oil140 g
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white wine vinegar60 g
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lemon juice30 g
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Dijon mustard1 tsp
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maple syrup15 g
-
dried basil5 tsp
-
fine sea salt½ tsp
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ground black pepper¼ tsp
Beetroots
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baby beetroot trimmed800 g
-
water1100 g
-
rocket salad120 g
-
burrata cheese torn in pieces250 g
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pomegranate seeds (optional)2 Tbsp
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pecan nuts (optional) roughly chopped2 Tbsp
Difficulty
easy
Nutrition per 1 portion
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