Peel and finely dice the shallots and garlic clove. Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 6-7 minutes on each side. Season with salt.
Heat 1 tablespoon of oil in a large pot. Sauté shallots and garlic in it. Add tomato paste and chili flakes and sauté briefly. Deglaze with red wine, beetroot juice and 1⁄2 l water, bring to the boil. Add 1 tsp. salt and noodles. Simmer for about 10 minutes, stirring several times to prevent the noodles from sticking to the pot.
Wash parsley and shake dry, pluck off leaves and chop coarsely. Remove the meat from the pan and let it rest for a short time. Season pasta to taste again. Cut meat into thin slices. Arrange both on plates. Crumble goat's cheese over it, serve with parsley and, if desired, sprinkled with chilli flakes.