Caramelized goat cheese slices with marinated oven-baked beetroot

Ingredients for 2 servings:

• 500 g beetroot
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp rosemary
• 2 tsp thyme
• 3 pinches of salt
• 3 pinches of pepper
• 4 large goat cheese slices, approx. 125 g each
• 4 slice(s) apple, 1 – 2 cm thick
• 4 tbsp, leveled brown cane sugar
• 1 tbsp honey
• 1 tsp thyme
• 50 g walnuts
• 50 g pine nuts
• 100 g arugula
• 100 g lamb’s lettuce
• 4 slices of Serrano ham
• 2 large organic oranges, zest, orange segments for garnish
• 1 chili pepper(s), red
• 3 tbsp Dijon mustard
• 6 tbsp maple syrup, or coconut blossom syrup, alternatively honey
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 3 pinches of salt
• 3 pinches of pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Preheat oven to 180°C. Peel and quarter the beetroot. For the marinade, mix together the balsamic vinegar, olive oil, honey, rosemary, thyme, salt, and pepper. Place the beetroot wedges in an ovenproof dish and coat well with the marinade. Bake in the oven for 60-70 minutes. Roughly chop the walnuts, mix them with the pine nuts, and gently toast them in a pan over medium heat. For the vinaigrette, mix the orange zest with the other ingredients and set aside a little for garnish. Toss the rest with the arugula 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 same oil as the Serrano ham until lightly browned. Remove the beetroot wedges from the oven and set the oven to the highest grill setting. Brush the goat cheese slices with honey and sprinkle with thyme, then place each slice on a roasted apple slice and grill in the oven until the cheese is evenly browned. Keep them close to the oven, as the cheese will brown quickly. Spread about 1 tablespoon of brown sugar evenly on each slice of grilled cheese and caramelize them with a blowtorch or flambé torch until crispy. Cut the oranges into segments. Finally, arrange the plate as follows: Spread the lettuce flat in the center of the plate. Place the roasted Serrano ham on the lettuce. Place the apple ring on the Serrano ham, then the cheese slice on the apple ring. Alternate the beetroot wedges with the orange segments around the edge of the plate. Spread the pine nut and walnut mixture evenly on the plate. Drizzle the reserved vinaigrette over the plate.