Beetroot carpaccio (Thermomix® Cutter, TM6)

• 300 g beetroot small, peeled (see Tip)
• 250 g zucchini cut into pieces (5 cm long)

Dressing

• 70 g extra virgin olive oil
• 30 g white vinegar
• 15 g lemon juice
• ½ tsp Dijon mustard
• 10 g maple syrup
• ½ tsp dried basil
• 1 - 2 pinches sea salt
• 1 - 2 pinches ground black pepper
• 250 g burrata cheese
• fresh basil leaves only, torn