Involtini with Goat Cheese and Baked Beet

Preparation Beetroot Preheat the oven to 170 °C.

Rinse the beet, cut into pieces and place on aluminum foil.

Cut the lemons into pieces and add them to the beet. Add salt, bay leaves, garlic, pepper, olive oil and close the aluminum foil into a package.

Put everything together for in about 30 min. in the stove form.

Preparation Involtini Peel the onion and cut it into strips.

In a frying pan with olive oil, sauté the onions. Rinse the chard and add to the onion form. Sauté until the chard collapses, season with salt and season with pepper. Then remove the frying pan from the heat and cool.

Cut the goat cheese into 4 slices.

Plate the cutlets and season both sides with salt and season with pepper. Tip: Season the work surface with salt and season with pepper on which to spread the cutlets.

Lay out the seasoned meat, top with the chard and onion stuffing and cheese, and roll up. Attach the meat rolls with roulade needles or toothpicks and sear all over in a frying pan in a tablespoon of olive oil. Put the frying pan in the stove for another 5 min.

Take the beet and the involtini out of the stove, arrange them and, if you like it, drizzle with the juice of one orange.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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