Beetroot carpaccio with warm goat's cheese

Our tip for your Valentine's Day dinner - beetroot carpaccio with warm goat's cheese. Have fun and enjoy!

Ingredients for 2 servings:

1 small onion

3 cm ginger bulb

4 stalks marjoram

2 tbsp white balsamic vinegar

Fleur de Sal d'Es Trenc Orange & Chilli

5 tbsp rapeseed oil

1 small romaine lettuce heart

150 g brown mushrooms

1 tbsp butter

200 g goat's cheese roll

2-3 beetroot tubers (cooked, vacuumed)

For the dressing, peel and finely dice the onion. Peel the ginger and chop finely. Rinse the marjoram, pluck off the leaves and chop too. Put everything in a small bowl with the vinegar, season with Fleur de Sal d'Es Trenc Orange & Chilli and stir. Whisk in 4 tbsp oil.

Prepare the romaine lettuce and cut into strips. Clean the mushrooms, rub them and halve or quarter them depending on their size.

Heat the butter and the remaining 1 tbsp oil in a frying pan. Fry the mushrooms in it over a high heat for about 5 minutes. Season with orange & chilli salt. Remove and set aside. Wipe out the pan with a kitchen towel. Cut the goat's cheese into thicker slices and fry in the clean pan for 2-3 minutes per side.

Cut the beetroot into wafer-thin slices and scale a dinner plate or platter with them. Place the lettuce strips and fried mushrooms in the middle. Finally, place the warm goat's cheese rolls on top and drizzle the salad with the dressing. Sprinkle the cheese with Fleur de Sal d'Es Trenc Orange & Chilli.

Preparation time approx. 25 minutes

Per serving approx. 683 kcal, protein: 20 g, fat: 58 g, carbohydrates: 16 g