Meat rolls are always a welcome snack on the table . Holidays are coming and we will prepare them . I have a roll with a simple vegetable filling. Vegetables and pickled cucumber make the roll piquant, juicy and rich in taste, the presence of beetroot-attracting attention, beautiful and appetizing. I cooked several rolls with different fillings and this one , with beetroot, was eaten the first .
First, prepare the vegetable filling. To do this, finely chop the onion and garlic, and grate the carrots and beets. Fry everything until soft, at the end add a spoonful of tomato sauce. Season with salt and pepper and add a pinch of sugar. Leave to cool.
Cut the pork into thin plates equal to the desired number of rolls.
The layer of meat is well beaten off , salt, pepper and sprinkle with vegetable oil.
For piquancy and bright taste in the filling still put pickles.
Distribute the vegetable filling on the meat. From one edge put a straw of pickled cucumber.
Carefully roll up the roll. Secure the edge with toothpicks. Put the rolls on a baking sheet and send them to bake in a preheated 190 degree oven for 30-40 minutes . Before baking, pour vegetable oil.
Focus on your oven and the size of the rolls. I have small ones.
When they are hot, grease the top with mustard and grains.
I make these rolls as a cold appetizer. So when they cool down , I put them in a container and put a small load on top to make them more dense. I leave it in the refrigerator. The next day, remove the toothpicks and cut into pieces.
Of course, you can serve them hot with mashed potatoes or rice.