Beetroot Carpaccio with Burrata
Beetroot carpaccio with burrata is an elegant Italian-style starter of thinly sliced sweet baby beetroot and creamy burrata. The Thermomix steams the beetroot to tender perfection and emulsifies a tangy Dijon-maple vinaigrette in seconds. A colourful, restaurant-worthy appetiser ready with minimal effort.
About this recipe
Beetroot carpaccio with burrata Thermomix TM7 is a stunning vegetarian starter that looks far harder to make than it actually is. If you have been searching for beetroot recipes Thermomix that deliver restaurant-quality presentation, this is the one: glistening ruby slices of steamed baby beetroot arranged around a cloud of creamy burrata, finished with a silky emulsified vinaigrette. The all-in-one kitchen machine takes care of the two trickiest jobs. First, the Varoma steaming function cooks the beetroot gently, preserving its deep colour and sweet, earthy flavour far better than boiling. Second, the TM7 emulsifies wine vinegar, lemon juice, Dijon mustard and maple syrup into a velvety dressing in seconds, something that usually takes patient hand whisking. Serve this elegant plate as a dinner-party starter, a festive Christmas appetiser or a light summer lunch with crusty bread. It is gluten-free, naturally vegetarian and guaranteed to impress your guests with minimal kitchen stress.
Preparation tips
- Wear disposable gloves or use kitchen paper when peeling the steamed baby beetroot, as the deep red juice stains hands and chopping boards easily. A quick rinse of the board with lemon juice helps lift the colour.
- Choose a good-quality burrata and tear it open just before serving so the creamy centre flows over the beetroot slices at the table, creating the most beautiful presentation for your guests.
- Let the steamed beetroot cool completely before slicing, as cold beetroot holds its shape and gives cleaner carpaccio slices. Leftover vinaigrette keeps well in a jar in the fridge for salads during the week.
Recipe variations
- Make it fully vegan by replacing the burrata with a creamy cashew cheese: soak cashews, blend them with lemon juice and sea salt in the TM7 until silky, and spoon the mixture over the beetroot slices in the same way.
- For a festive winter version, add segments of blood orange, toasted walnuts and a few drops of pomegranate molasses to the vinaigrette, turning the carpaccio into a colourful Christmas starter with extra texture and seasonal sweetness.
Thermomix TM7 Benefits
- Steaming the baby beetroot in the Varoma preserves its deep ruby colour and sweet flavour without any waterlogging
- The built-in scale weighs the maple syrup and olive oil directly into the bowl for a vinaigrette with consistently balanced sweetness
- Emulsifying the Dijon mustard dressing takes just seconds in the TM7, giving a silky texture without manual whisking
- Heating the dressing ingredients gently helps the maple syrup dissolve completely into a glossy, well-blended marinade
- Grating a final flourish of lemon zest over the burrata takes seconds, adding fresh aroma without any extra tools to wash up
Ingredients
- extra virgin olive oil
- white wine vinegar
- lemon juice
- Dijon mustard
- maple syrup
- dried basil
- fine sea salt
- ground black pepper
- baby beetroot
- water