Caramelized Goat Cheese with Marinated Beetroot

Summary

Prep Time	1 hr
Cook Time	1 hr 10 mins
Total Time	2 hrs 10 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

For the vinaigrette:

2 large orange (s), the zest, orange fillets for the garnish
1 chilli pepper (s), red
3 tablespoon Dijon mustard
6 tablespoon maple syrup or coconut blossom syrup, alternatively honey
5 tablespoon olive oil
3 tablespoon lemon juice
3 pinches salt
3 pinches pepper

Caramelized Goat Cheese with Marinated Beetroot

Instructions

Preheat the oven to 180 ° C. Peel and quarter the beetroot.
For the marinade, mix well the balsamic vinegar, olive oil, honey, rosemary, thyme, salt and pepper. Put the beetroot wedges in an ovenproof dish and brush well with the marinade. Bake in the oven for 60 - 70 minutes.
Break the walnuts into coarse pieces, mix with the pine nuts and gently roast in the pan at medium temperature.
For the marinade, mix well the zest of the oranges with the other ingredients and set aside some for the garnish. Mix the rest with the rocket and lamb`s lettuce.
Fry the Serrano ham in 1 tablespoon of vegetable oil until crispy.
Then fry the apple slices on both sides in the oil that was previously used to fry the Serrano until they are lightly browned.
Remove the beetroot wedges from the oven and set the oven to the highest grill setting.
Brush the goat cheese thaler with honey and sprinkle with thyme, then place each on a fried apple slice and grill in the oven until the cheese is evenly browned. Stop right next to the oven as the cheese turns black quickly.
Spread about 1 tablespoon of brown sugar per thaler evenly on the grilled cheese thalers and caramelize with a kitchen burner or flambé until crispy.
Fillet the oranges.
Finally, drape the plate as follows:
Spread the bed of lettuce flat in the middle of the plate. Place the fried Serrano ham on the salad. The apple ring on the serrano and then the cheese thaler on the apple ring. Alternate the beetroot wedges with the orange fillets on the edge of the plate. Spread the pine nut and walnut mixture evenly on the plate. Drizzle the saved vinaigrette over the plate

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