• 

  extra virgin olive oil

  140 gram
• 

  white wine vinegar

  60 gram
• 

  lemon juice

  30 gram
• 

  Dijon mustard

  1 teaspoon
• 

  maple syrup

  15 gram
• 

  basil, dried

  5 teaspoon
• 

  salt

  ½ teaspoon
• 

  pepper, ground

  ¼ teaspoon

Beetroots

• 

  baby beetroot trimmed

  800 gram
• 

  water

  1100 gram
• 

  rocket, leaf

  120 gram
• 

  burrata cheese torn in pieces

  250 gram
• 

  pomegranate seed (opzionale)

  2 tablespoon
• 

  pecan nut (opzionale) roughly chopped

  2 tablespoon