Beetroot Carpaccio with Burrata - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 140 g extra virgin olive oil
• 60 g white wine vinegar
• 30 g lemon juice
• 1 tsp Dijon mustard
• 15 g maple syrup
• 5 tsp dried basil
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 800 g baby beetroot
• 1100 g water
• 120 g rocket salad
• 250 g burrata cheese