Beetroot carpaccio
by Antonia ButziI looove creamy burrata! Who is with me? Pair it with sweet beetroots and fresh mint and you'll have the perfect starter for a dinner with friends & family! :)
Category
Salad / Appetizer / Lunch / Dinner
Servings
2
Prep Time
15 minutes
Calories
300
Ingredients
150g organic cooked beetroot
1 organic burrata
¼ bunch organic fresh mint
3 tbsp organic olive oil
2 tbsp balsamic vinegar
1 tbsp sweetener, I used rice honey
Salt & pepper, to taste
For the dressing
Directions
Chop off the dark ends of the beetroot and then cut it into very thin slices. Always be cautious when you work with beetroot, the red color easily leaves stains which are hard to wash out! Believe me, I know :)
In a glass, mix all the ingredients for the dressing together and stir until everything is well combined. Salt & pepper to taste, and set aside.
Prepare the beetroot slices evenly on your plate and generously pour the dressing over it. Place the burrata on top, and drizzle with some extra olive oil. Garnish with mint and enjoy ! :)