Beef roulade with baby red beets
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g beef sirloin
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g soy bean cheese
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g carrot
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g red beetroot
- {{ ingredientQuantities[8] * servingSize * 1 | roundTo:2 }} teaspoon vinegar crème di balsamico
Preparation
Make an omelette of the beaten egg and salt in a hot skillet brushed with oil and let it cool on a plate. Cut the meat lengthwise to get a filet. Season the filet with salt and put the omelette on it, then distribute thinly sliced or grated carrot and the soy bean cheese cut into small sticks on top. Season all with salt and pepper, then drizzle with olive oil and roll into a roulade. Wrap the roulade tightly in aluminium foil. Bake the roulade in the oven preheated to 180˚C for 10-12 minutes.Wrap the beets in aluminium foil and bake for 90 minutes in the oven pre-heated to 180˚C. Take the baked beets out and let them cool. Peel the beets (wearing food-handling gloves), then slice them into rings, season with salt, pepper and vinegar crème. Serve with the sliced roulade.