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
Ingredients
- 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
Instructions
-
You can grate the beetroot either raw or cooked in fine, thin slices.
-
Rasp the zucchini into fine spaghettis.
-
Arrange the beetroot on the plate like a carpaccio, the zoodles on it and on the top the burrata.
-
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!
Hi there! Such a great short article, thank you!