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Veal sweetbread marinated in beetroot vinaigrette

A preparation derived from a Cas Spijkers creation from the 1980s. The beetroot marinade gives the sweetbreads a special appearance and fresh flavour.  

Makes 350g.

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Allergens and dietary requirements

  • Peanut
  • Celery
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

500
g
sweetbreads
100
ml
red wine, pinot noir
1
tbsp
red wine vinegar
200
ml
beetroot juice
300
ml
peanut oil
2
shallots
1
sprig
thyme
1
carrot
1
onion
500
ml
veal stock
as needed
butter
salt and pepper

Scale recipe

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