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Beetroot Carpaccio with Burrata

White balsamic condiment & summer truffle Flavor Pearls

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4 pers
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15 min
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LIST OF INGREDIENTS

3 beetroots (red and Chioggia)
1 burrata
2 to 3 tbsp extra virgin olive oil
Fleur de sel
Freshly ground black pepper
Beetroot microgreens
White balsamic & truffle flavor pearls

Step 1

To prepare the beetroot

Peel the beets and slice them thinly using a mandoline or a sharp knife.

Step 2

Assemble

Arrange the beet slices in a rosette pattern on a serving plate. Place the burrata in the center and add a few beet microgreens. Drizzle with olive oil and season with salt and freshly ground black pepper.

Step 3

Finish

Add the White balsamic & truffle flavor pearls

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Products associated with this recipe

White balsamic condiment and summer truffle Flavor Pearls
White balsamic condiment and summer truffle Flavor Pearls
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