Beet Carpaccio

with glazed apples, walnuts
and bacon-wrapped fried goat cheese
or as a vegetarian alternative with baked goat cheese

Preparation:
Slice the beet as thinly as possible and place in a circle on a plate.
Make a vinaigrette from the vegetable broth with salt, pepper, sugar, apple cider vinegar and the walnut oil.
Place 2 bacon slices on top of each other in a cross pattern, place the goat cheese in the center and fold into the bacon. Just before serving, brown on both sides in a non-stick skillet without oil.
For the vegetarian version, first roll the goat cheese in flour, then drag it through the egg and coat it with breadcrumbs. Repeat this process. Then, before serving, fry them out in a pan with clarified butter until golden brown and dab with a crepe cloth.
Melt some butter in 2 different pans and glaze each of the apple wedges and walnuts with a little powdered sugar.

Serving:
Marinate the sliced beet with the walnut vinaigrette. Dress the arugula also with a little vinaigrette and place in the center of the carpaccio.
Arrange 4 apple wedges and walnut kernels around each.
Place 3 bacon and goat cheese rolls on top of the arugula, season with ground pepper and drizzle with walnut oil.
(Vegetarian version = baked goat cheese thaler, add some cranberries to taste)

We wish you a lot of fun while cooking and bon appétit!