Roulade with beetroot
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
4
- 2 Spring onions
- 200 g pickled beetroot balls
- 6 Stem(s) Dill
- 4 Beef roulades (approx. 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 TABLESPOONS Horseradish (glass)
Directions
- 1
Clean, wash and cut the spring onions into rings. Cut beetroot into slices. Wash dill, shake dry and pluck dill flags from the stems. Season roulades with salt and pepper.
- 2
Spread 2 tablespoons each of horseradish, beetroot and spring onion rings on the roulades. Sprinkle with dill.
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