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
Beetroot Carpaccio with Goat Cheese Au Gratin
Beetroot Carpaccio with Goat Cheese Au Gratin

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.

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