The vibrant color of beetroot, the creamy softness of cream cheese, and the refreshing hint of mint come together in perfect harmony. This beetroot roll is a delectable starter, ideal for evenings when you wish to elevate your dining experience. With its striking presentation and well-balanced flavors, it transforms an ordinary night into an extraordinary culinary journey, enchanting your taste buds and delighting your guests...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
15 min
15 min
QUANTITY
25 cm roll
25 cm roll
Ingredients
- 130 – 150 g boiled beetroot
- 50 g seed oil
- 100 g milk
- 2 eggs (separate yolks and whites)
- 100 g all – purpose flour
- 2 garlic cloves
- ½ tsp salt
For the filling:
- 200 g cream cheese
- 50 - 80 g smashed feta cheese (you can use just cream cheese)
- 2 tbsp chopped fresh mint
- 1 tbsp olive oil
- Pepper
How to
- Beat the egg whites until stiff.
- In a bowl mix the cream and feta cheese, the mint, the olive oil and pepper.
- Beat the beetroot, garlic and seed oil using a blender. Add the eggs, the milk, the salt and beat until you get a fine paste. Add the flour and mix for a few seconds.
- Add the egg whites and fold in gently (with a spatula or a spoon) until just combined.
- Transfer the mix to a baking pan (25 x 30 cm) lined with baking paper and bake in a preheated oven (set to fan) at 355 oF - 180 oC for about 15 min.
- While it’s still warm, roll it carefully using the baking paper and wrap it with a kitchen towel.
- Let it cool, unroll it gently and fill it with the cheese mix.
- Roll it again using the baking paper and put it in the fridge for 1 - 2 hours.
- Cut it into slices and enjoy!!!
