Clean, peel and slice the beetroot. Wash rosemary, shake dry, remove needles from twigs and chop. Mix beetroot and 2 tablespoons of oil and season with salt, pepper and rosemary
Clean, wash and shake spinach dry. Finely chop the dates. Peel and chop onion. Heat 1 tablespoon of oil in a saucepan and fry the diced onion and dates for about 4 minutes until translucent. Add the spinach and let it collapse in a closed pot. Season to taste with salt and cumin
Wash the meat, dab dry and cut a pocket into it horizontally. Season with salt and pepper and fill with spinach. Spread beetroot and meat pockets on a baking tray coated with oil. Cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes
Meanwhile wash and halve the tomatoes. Distribute on the baking tray about 10 minutes before the end of the cooking time. Arrange meat and vegetables on plates