Can you smell this fragrance?
Yes, this is the scent of Christmas.
An idea for your family celebrations.
Red wine, beet and almonds.
One last touch with grated lemon zest and you’re done.
Ingredients:
1 Classic BonRoll
1 white onion
One glass of red wine
3 steamed beets
Vegetable broth
100g peeled almonds
Rasperry vinegar
1 untreated lemon
1 rosemary branch
Extra virgin olive oil
Salt
Pepper
– Chop the onion coarsely, put it in a pan with a little extra virgin olive oil and let it soften over a low flame.
– Add the roast into the pan and brown it properly on each side.
– Simmer with red wine over high heat, without pouring the wine directly on the meat but on the sides.
– Once the wine has evaporated, put the casserole into the oven and cook at 220c for about 60 minutes.
– While cooking in oven, wet the meat continuosly with the broth.
– Cover your hands with kitchen gloves to avoid staining and dice the beet (already steamed).
– Chop the peeled almonds and add them into a bowl along with the cut beet.
– Season with raspberry vinegar, oil, salt and pepper and mix well.
– Take the roast off the oven and glaze it well with a spoon, then place it in the center of the serving dish.
– Place the beet and almonds salad around the roast.
– Scent with a little grated lemon zest and decorate with a rosemary branch. Serve.
