Veal with beetroot and pomelo


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
230°C oven


  • 2 sweet onions
  • 3 raw beetroot
  • 1 red onion
  • 1 pomelo
  • 1 kg piece roasting veal, larded
  • 3 tablespoons olive oil
  • Salt and pepper
  • 200 ml white wine

1 baking dish

1 chopping board


Preheat the oven to 230°C.

Peel the sweet onions and cut them into wedges.

Peel the beetroot and cut them into cubes.

Peel and thinly slice the red onion into rings.

Peel the pomelo.

Place the veal roast in a baking dish, sprinkle with olive oil, season with salt and pepper and cook in the oven for 15 minutes. Arrange the beetroot and sweet onions around the veal, pour in the white wine and bake for another 30 minutes.

Turn off the oven, add the onion rings and pomelo flesh to the baking dish and leave for 15 minutes in the oven with the door ajar before serving.