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🍽️ Pink lamb fillet on salad with goat cheese and beetroot

453 kcal · 30 min · 4 servings

Ingredients

• 600 g Lamb fillet (ready for kitchen)
• Salt
• Pepper (from the mill)
• 2 tbsp Olive oil
• 150 g Feta
• 2 handfuls Beetroot leaves
• 300 g cooked Beetroot (vacuum-packed)
• 2 tbsp Dark balsamic vinegar
• 4 tbsp Olive oil

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the fillet with salt and pepper.
4. 4. Heat oil in a frying pan.
5. 5. Sear the meat on all sides.
6. 6. Remove the pan from the heat.
7. 7. Let the meat cook to a pink (medium) finish in the hot fat.
8. 8. Crumble the goat cheese (feta) roughly with your hands.
9. 9. Pick the beetroot leaves off the stems.
10. 10. Wash the leaves thoroughly.
11. 11. Spin the leaves dry.
12. 12. Cut the cooked beetroot into wedges.
13. 13. Whisk vinegar and oil together in a small bowl.
14. 14. Season the sauce with salt and pepper.
15. 15. Distribute the salad leaves onto the plates.
16. 16. Place the beetroot wedges on the salad.
17. 17. Slice the lamb fillet.
18. 18. Place the meat slices on the salad.
19. 19. Sprinkle the crumbled goat cheese over it.
20. 20. Drizzle the vinaigrette over the salad.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 453
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 8 g