Beetroot carpaccio with gratinated goat cheese

Ingredients for 4 servings:

• 4 beetroots, pre-cooked
• 4 handfuls of lamb’s lettuce
• 4 slices of goat cheese (roll with rind)
• 4 rosemary sprigs
• 3 tbsp honey
• 3 tbsp olive oil
• 1 organic lemon(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 29 minutes

Cut the beetroot into wafer-thin slices. Wash the lamb’s lettuce and spin it dry briefly. Preheat the oven to 250°C (top/bottom heat). Place four slices of goat’s cheese on a baking sheet lined with aluminum foil and drizzle with 2 tablespoons of honey. Pluck the rosemary needles, scatter them over the goat’s cheese, and bake everything on the top rack of the preheated oven for about 3-4 minutes. Be careful, the honey can burn quickly. Season the olive oil with a few squeezes of lemon juice and the lemon zest. Arrange the beetroot slices overlapping on a plate and place the lamb’s lettuce in the center. Drizzle everything with the dressing. Once the goat’s cheese is lightly browned, place it on top of the pile of lamb’s lettuce, drizzle with the last tablespoon of honey, season everything with salt and pepper, and serve while still warm.