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Rob Murney
Baby beetroot with burrata and pistachio nuts
Baby beetroot with cumin, burrata, pistachios and basil.
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Ingredients
Directions
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Mix the oil with the cumin and season with salt and pepper. Cut in half and mix with the oil.
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Spread the beetroot over a flat dish. Cut the burrata into pieces and spread over the beetroot.
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Sprinkle with the pistachio nuts and garnish with leaves of basil.
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Nutrition
170Calories
Sodium3% DV65mg
Fat18% DV12g
Protein8% DV4g
Carbs3% DV10g
Fiber4% DV1g
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