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.