Beetroot Carpaccio with Zoodles & Burrata

Beetroot Carpaccio with Zoodles & Burrata

You already know I’m a fan of beetroot. Although I eat carbohydrates again, I still try to eat carbohydrate poor in the evening, unless I do strength training in the evening. This salad is perfect for dinner and is also very quick to prepare. Zucchini is a vegetable that provides a lot of water and is therefore low in calories. Burrata is a cheese speciality that looks like the twin sister of Mozzarella. However, they are only similar on the outside, because inside there is a difference: they have a creamy consistency and a slightly sweet aroma.

Beetroot Carpaccio

Dish Main Course, Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Persons
Author Gloria Corazon Sommer


  • 1 Pcs. Beetroot
  • 1 Pcs. Zucchini
  • 1 Pcs. Burrata
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Handful Fresh Basil
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Balsamic Vinegar


  1. You can grate the beetroot either raw or cooked in fine, thin slices.

  2. Rasp the zucchini into fine spaghettis.

  3. Arrange the beetroot on the plate like a carpaccio, the zoodles on it and on the top the burrata.

  4. Garnish the salad with salt, pepper, fresh Basil balsamic vinegar and olive oil. 

I hope you enjoyed the recipe & I look forward to your comments on my beetroot carpaccio with zoodles and burrata and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!



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