Beetroot Carpaccio with Goat Cheese Au Gratin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 4 mins |
| Total Time | 29 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beetroot, precooked
- 4 handfuls lamb`s lettuce
- 4 slices goat cheese (roll with rind)
- 4 sprigs rosemary
- 3 tablespoon honey
- 3 tablespoon olive oil
- 1 lemon (s), organic
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into wafer-thin slices. Wash the lamb`s lettuce and spin dry briefly.
- Preheat the oven to 250 degrees.
- Place four slices of goat cheese on a baking sheet with aluminum foil and drizzle with 2 tablespoons of honey. Pluck the rosemary needles, pour over the goat cheese and bake everything in the preheated oven on the top shelf for about 3 - 4 minutes. Be careful, the honey can burn up quickly.
- Season the olive oil with a few squirts of lemon juice and the lemon zest. Place the beetroot slices overlapping on a plate and place the lamb`s lettuce in the middle. Drizzle everything with the dressing.
- As soon as it is lightly gratinated, put the goat cheese on the lamb`s lettuce pile, drizzle the last tablespoon of honey over it, season everything with salt and pepper and serve while it is still warm.
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