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- Serves 4
- Takes 20 mins
- 333 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 333.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.6g
- Sugars
- 16g
of the Reference intake
Carbohydrate 32.9gProtein 7.8gFibre 4.2g
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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
