Beet carpaccio with goat cheese and caramelized onion

Name: beet carpaccio with goat cheese and caramelized onion
Total time: 10 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 Red onion; 2 tablespoon Christmas jam; 2 tablespoon honey; 1 tablespoon balsamic vinegar; 1 FIG bread; 1 ciabatta; 4 cooked beet; 100 gram soft goat cheese; 70 gram arugula; 70 gram mixed leaf lettuce

Ingredients

3 tablespoon olive oil
2 Red onion
2 tablespoon Christmas jam
2 tablespoon honey
1 tablespoon balsamic vinegar
1 FIG bread

1 ciabatta
4 cooked beet
100 gram soft goat cheese
70 gram arugula
70 gram mixed leaf lettuce

Directions

Heat 1 tablespoon of oil in a frying pan and fry the onion rings to a low setting. Add the Christmas jam and let it caramelize lightly. Extinguish with the balsamic vinegar.
Heat 1 tablespoon of oil in a frying pan and fry the bread cubes in the oil on a low setting until crispy. Scoop the croutons out of the pan and drain on kitchen paper.
Scrape the beets into thin slices with a cheese slicer. Divide the slices of beet over 4 large plates and sprinkle with the croutons.
Divide the caramelised onion and goat cheese over it. Put the lettuce on top, drizzle with the remaining olive oil and add some pepper.