🍽️ Veal Roast Beef Rolls on Bread with Beetroot Cream and Radishes

Name: Veal Roast Beef Rolls on Bread with Beetroot Cream and Radishes
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g veal (e.g. loin); salt; pepper (from the mill); 2 tbsp olive oil; 1 red beet; 60 g cream cheese; 1 tbsp chives; 2 large slices dark bread; 2 tbsp radish sprouts; chives (for garnish)

336 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g veal (e.g. loin)
salt
pepper (from the mill)
2 tbsp olive oil
1 red beet
60 g cream cheese
1 tbsp chives
2 large slices dark bread
2 tbsp radish sprouts
chives (for garnish)

Instructions

1. Preheat the oven. Set the temperature to 120 degrees Celsius. Activate the top and bottom heat setting.
2. Rinse the meat under running water. Pat it completely dry with a kitchen towel. Season the meat generously with salt and pepper.
3. Heat oil in a pan. Sear the meat in the hot oil on all sides. Wait until a brown crust has formed.
4. Place the seared meat on a rack. Place a tray underneath to catch the dripping fat. Put the meat into the preheated oven.
5. Roast the meat in the oven for about 30 minutes. The goal is for the meat to remain pink inside.
6. Remove the meat from the oven. Let it cool down at room temperature. Wait until it is only lukewarm.
7. Slice the cooled meat into thin pieces.
8. Steam the beetroot for about 30 minutes. Wait until it is tender.
9. Peel the cooked beetroot. Cut it into small cubes.
10. Take half of the beetroot cubes. Mix them with cream cheese and finely chopped chives. Season the mixture with salt and pepper.
11. Spread the beetroot cream cheese mixture onto the bread slices. Cut the spread bread slices in half.
12. Place the thin meat slices on the spread bread halves. Garnish everything with the remaining beetroot cubes and fresh sprouts. Serve the dishes with some fresh chives.

Nutrition per serving

kcal: 336
Protein: 29 g · Fett/Fat: 17 g · Carbs: 17 g