Simmer the beetroot with a little salt, pepper, caraway and a bay leaf for about half an hour.
Finely dice the speck and slowly toast it in a pan with a little olive oil. Chop the walnuts into small pieces with a knife, then add them to the speck with a little caraway and continue to toast the mixture. Place the mass on some kitchen paper to soak up the excess oil.
Thinly slice the boiled beetroots, arrange them on the plate and spread some of the speck mass on top. This gives the dish its umami flavour!
To serve, break off crumbs of cheese and garnish the dish with them. Mix a dressing from freshly pressed lemon juice, olive oil, salt and pepper. Drizzle it over the lamb’s lettuce and carpaccio.
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