Beetroot Carpaccio with Goat Cheese Au Gratin

Summary

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

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Instructions

1. Cut the beetroot into wafer-thin slices. Wash the lamb`s lettuce and spin dry briefly.
2. Preheat the oven to 250 degrees.
3. 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.
4. 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.
5. 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.