Filter
Reset
Sort ByRelevance
Rob Murney
Baby beetroot with burrata and pistachio nuts
Baby beetroot with cumin, burrata, pistachios and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the oil with the cumin and season with salt and pepper. Cut in half and mix with the oil.
-
Spread the beetroot over a flat dish. Cut the burrata into pieces and spread over the beetroot.
-
Sprinkle with the pistachio nuts and garnish with leaves of basil.
Blogs that might be interesting
-
20 minLunchfennel bulb, Red pepper, arugula, flat leaf parsley, cannellini bean, cooked ham strips, lemon, Parmesan cheese, olive oil, garlic, basil,bean-fennel salad with ham and basil oil
-
80 minAppetizerflour, salt, (freshly ground) pepper, egg (M), green beans, oil for frying,'green fish' from the vegetable garden
-
25 minAppetizerQuinoa, tomato, small sprout of broccoli, cucumber, spring onions, garlic, parsley, fresh fresh mint, lemon, olive oil, cress, radishes, Dutch lettuce,fresh quinoa salad with broccoli, tomato, cucumber and spring onion
-
15 minAppetizerfruits de mer, creme fraiche, saffron, pie pots, cornstarch, pernod (liquor), fresh chives,seafood ragout
Nutrition
170Calories
Sodium3% DV65mg
Fat18% DV12g
Protein8% DV4g
Carbs3% DV10g
Fiber4% DV1g
Loved it