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Beet Carpaccio with Burrata

Name: Beet Carpaccio with Burrata
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 300 g Raw beets; 250 g Burrata; 60 g Arugula; 30 g Unsalted pistachios; 2 tbsp Extra virgin olive oil; 1 piece Lemon; 1 pinch Fleur de sel

Thin slices of raw beets marinated in lemon, topped with creamy burrata and crushed pistachios. A colorful and indulgent dish, ready in 15 minutes.

15 min2 servings340 kcalDifficulty: Easy

Ingredients

300 g Raw beets
250 g Burrata
60 g Arugula
30 g Unsalted pistachios
2 tbsp Extra virgin olive oil
1 piece Lemon
1 pinch Fleur de sel

Instructions

Step 1
Peel the raw beets and slice them thinly with a mandoline. Arrange the slices in a rosette pattern on two plates.
Step 2
Squeeze the lemon and drizzle the juice over the beets. Let marinate for 5 minutes.
Step 3
Place the arugula in the center, tear the burrata over top. Sprinkle with crushed pistachios, drizzle with olive oil and season with fleur de sel.

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