Beetroot carpaccio with baked goat's cheese

Ingredients for 2 servings:

• 1 beetroot, cooked
• 1 m.-sized onion(s)
• 10 goat’s cheese slices
• 2 tbsp, heaped breadcrumbs
• 2 tbsp, heaped hazelnuts, ground
• 2 tbsp, heaped Parmesan, freshly grated
• 1 tsp, heaped herbs de Provence, dried
• 3 tbsp balsamic vinegar
• 2 tbsp hazelnut oil
• 1 tsp honey
• Salt and pepper, black, from the mill
• e.g. pine nuts
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

summery, light and delicious

Peel the onion and slice into thin rings. Sauté in a pan with a little olive oil until translucent. Remove and let cool. Lightly toast the pine nuts in a pan without fat. For the marinade, combine the balsamic vinegar with the hazelnut oil and honey, season with salt and ground pepper. For the breading, mix the breadcrumbs, ground hazelnuts, Parmesan cheese and Provençal herbs in a deep plate. Drain the beetroot, halve them, then thinly slice each half and arrange on a plate. Place one onion ring on each beetroot slice. Drizzle with the marinade. Pepper the goat cheese slices, coat them in the breading and fry in a pan with olive oil over medium heat until golden brown. Place the goat cheese on the plates and sprinkle with pine nuts. Serve with ciabatta or baguette slices.