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Beet Carpaccio with Burrata

The Thermomix TM6 Peeler is the solution to no mess no fuss beets.

A vibrant beet carpaccio makes a satisfying vegetarian appetizer or meal. Carpaccio (pronounced car-PAH-chee-oh) is a traditional Italian dish that is typically made with thin slices of raw beef. However, carpaccio can refer to any thinly sliced meat, fish, or vegetable dish that is served with traditional olive oil and lemon dressing. 

Did you know that burrata is softer and more flavourful than mozzarella?

Easy beetroot carpaccio recipe prepared with the Thermomix TM6 peeling function

Tips when using the Thermomix TM6 Peeler

  • Avoid putting peels down the garbage disposal. Beet peels may be used to fertilize plants or discarded in the trash receptacle or compost bin.
  • Place blade cover & peeler onto mixing knife making sure the upward curved parts are on top of the upper positioned blades. Press down gently to secure it to the mixing knife.
  • When using Peeler Mode, vegetable pieces should fit through hole in mixing bowl lid. For best results, vegetable pieces should be as large as possible. Always place 600 g water into mixing bowl and a maximum of 800 g vegetables.
  • Only use the TM6® black measuring cup when using Peeler Mode. If not available, place simmering basket instead of clear measuring cup onto mixing bowl lid when using Peeler Mode.
  • Beets can be sliced or cut into chunks.

Tips for serving a satisfying Beet Carpaccio with Burratausing the Thermomix TM6 Peeler

  • Burrata cheese should be served at room temperature. Remove from fridge at least 30 minutes before serving.
  • Season burrata by drizzling olive oil, lemon, and any other flavours that complement your dish. Do not drench the cheese with dressing.
  • Burrata should be eaten fresh.
  • Use fresh lemon juice for dressing.
  • Chopped pecan nuts add texture and flavour.

Ingredients

Dressing
  • 140 g extra virgin olive oil
  • 60 g white vinegar
  • 30 g lemon juice
  • 1 tsp Dijon mustard
  • 15 g maple syrup
  • 5 tsp dried basil
  • ½ tsp salt, to taste
  • ¼ tsp ground black pepper, to taste
Beets
  • 800 g whole baby beets, fresh, trimmed
  • 1110 g water, divided
  • 115 g baby arugula
  • 225 g burrata cheese
  • 2 tbsp pomegranate seeds (optional)
  • 2 tbsp chopped pecan nuts (optional)

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Instructions

Dressing
  • Place olive oil, vinegar, lemon juice, Dijon mustard, maple syrup, basil, salt and pepper into mixing bowl and start Blend 1 min. Transfer to a bowl and set aside. Rinse mixing bowl.
Beets
  • Insert Thermomix TM6 peeler and press down to secure. Place beets and 600 g water into mixing bowl and start Peeler 6 min. Drain beets through Varoma dish and set aside. Remove peeler. Discard peeling water and peels (see Tip). Rinse beets through Varoma dish and set aside to drain. Rinse mixing bowl.
  • Place 510 g water into mixing bowl. Set Varoma dish with beets into position, secure Varoma lid and steam 40 min/Varoma/speed 1. Remove Varoma, set beets aside to cool. Discard steaming water.
  • Thinly slice cooked beets with a mandoline (see Tip). Arrange onto a platter and drizzle with reserved Dressing. Top with arugula and burrata cheese. Sprinkle with pomegranate seeds and chopped pecans and serve.

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