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Beetroot and orange carpaccio with burrata recipe
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This sharing platter is a colourful, vibrant dish to add to any Christmas party table. Arrange thin slices of beetroot and orange on a bed of rocket, then top with creamy burrata and toasted walnuts. S. Pellegrino sparkling water is a great accompaniment to the range of flavours in the dish, from the zesty citrus to the rich, creamy cheese. See method
Ingredients
- 60g rocket
- 500g pack cooked beetroot, drained and very thinly sliced
- ½ x 180g pack Tesco Finest Sweet & Fiery Beetroot, very thinly sliced
- 2 oranges, peeled, trimmed and very thinly sliced
- 250g Tesco Finest burrata, drained
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 10g walnuts, toasted and roughly chopped
- a few basil leaves, to garnish
Perfect with:
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S. Pellegrino Sparkling Natural Mineral Water, 6x1L
Shop ingredients
Each serving contains
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Energy
1395kj
333kcal
17%
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Fat
18g
26%
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Saturates
8g
38%
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Sugars
16g
18%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 32.9g
Protein 7.8g
Fibre 4.2g
Method
- Scatter the rocket over the base of a large serving platter and arrange the beetroot and orange on top.
- Add the burrata, then drizzle with the oil and vinegar.
- Season and scatter over the walnuts and basil. Serve as part of a sharing table.
See more Christmas recipes