Clementine Lamb’s Lettuce on Beetroot Carpaccio

Image 1: Thinly slice the beetroot with the slicing machine or vegetable slicer (mandolin) and place on the plate 3: Season the whole thing with salt and pepper. Photo 4: Prepare the lamb's lettuce and wash it well; peel the clementines and halve the pieces again; Dress the lamb's lettuce and the clementines with the remaining olive oil and beer balsamic vinegar and season them lightly with a little salt, pepper and a pinch of sugar Photo 5: Chop the walnuts and the speculoos in a rustic way and roast them in a pan without fat Arrange the lamb's lettuce nicely in the middle and distribute the roasted walnuts and speculoos over the salad and beetroot