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Beetroot and orange carpaccio with burrata recipe

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

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

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water, 6x1L Add a touch of sparkle to mealtimes. S. Pellegrino Sparkling Natural Mineral Water, 6x1L
Add a touch of sparkle to mealtimes.
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Each serving contains

  • Energy

    1395kj
    333kcal     17%

  • Fat

    18g 26%

  • Saturates

    8g 38%

  • Sugars

    16g 18%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 32.9g Protein 7.8g Fibre 4.2g

Method

  1. Scatter the rocket over the base of a large serving platter and arrange the beetroot and orange on top.
  2. Add the burrata, then drizzle with the oil and vinegar.
  3. Season and scatter over the walnuts and basil. Serve as part of a sharing table.

See more Christmas recipes

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