For the roast beef with spelt risotto, first rub the roast beef well with Aunt Mizzi’s roasting spice, additionally add a little salt and pepper.
Coat with mustard and brown in butter in a pan. Then put the meat in a roasting pan and pour the stock with water. Add the dates and prunes and pour the wine.
Put in the oven at 100°C for about 1 ½ hours. After the cooking time, take it out and let it rest in a foil.
In the meantime, finely puree the stock with a hand blender.
For the side dish, peel and finely chop the onion and sauté in olive oil. Add spelt rice, fry briefly and then pour in vegetable soup.
Add salt and pepper, stir well and after about 20 minutes pour in the beet juice and continue stirring.
Whip the cream until stiff and grate the Parmesan cheese.
When the spelt is soft, fold in the whipped cream, Parmesan and 1 teaspoon of Alles Liebe spice flowers.
Arrange the risotto on a plate and sprinkle with Alles Liebe Gewürzblüten.
Place the roast beef on the spelt risotto and pour the sauce over it.