Per serving:
- Calories: 248
- Protein: 15g
- Total fat: 17g
- Saturates: 7g
- Carbs: 8g
- Total sugars: 3g
- Fibre: 2g
Beetroot and Goat’s Cheese Roulade
The colour of this roulade alone will tempt everyone to try a slice! If you’re not a fan of goat’s cheese, cream cheese works well here too, but it will need a bit more seasoning
Our festive vegetarian centrepiece this year is sure to delight!
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
18 mins
Total Time:
48 mins
Cal/Serv:
248
Ingredients
- 300 g cooked beetroot, in natural juices
- 5 medium eggs, separated
- 1 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- 50 g plain flour
- 1 tsp. baking powder
- 150 g spinach
- 150 g soft goat’s cheese
- 300 g ricotta
- 50 g toasted walnuts, finely chopped, plus extra chopped to garnish
- 1 Tbsp. fresh thyme leaves, roughly chopped, plus sprigs to garnish
- Oil, to grease
Directions
- Step 1Preheat oven to 190°C (170°C fan) mark 5 and line a rough 23 x 33cm Swiss roll tin with baking parchment.
- Step 2In a blender or food processor, whizz the beetroot, egg yolks, mustard, vinegar, flour, baking powder and plenty of seasoning until smooth. Tip into a large bowl.
- Step 3In a separate large bowl, whisk the egg whites until they hold stiff peaks. Using a large metal spoon, mix a spoonful of the whites into the beetroot mixture to loosen, then fold in the remaining whites keeping in as much air as possible.
- Step 4Scrape into the lined tin and gently smooth to level. Cook for 15-18min, or until firm to the touch and lightly golden. Cool in tin.
- Step 5To make the filling put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt. When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then mix with the goat’s cheese, ricotta, walnuts, thyme and plenty of seasoning.
- Step 6Lightly grease a sheet of baking parchment and invert roulade on to it. Peel off lining parchment, then spread over the filling. With the help of the base parchment, roll up the roulade from a short edge. Transfer to a serving plate or board, seam down. Garnish with extra walnuts thyme sprigs. Serve.
Get ahead
Make up to a day ahead (but don’t garnish). Cover and chill. To serve, bring up to room temperature and complete recipe.
Watch Next
Advertisement - Continue Reading Below
This crispy roast potato recipe uses a secret ingredient for perfectly golden, crunchy spuds every time
Entertaining this Christmas? Here are 36 easy party food recipes to make festive hosting a breeze
Make our easy 4-ingredient plum brandy recipe in just 5 mins – a sweet, warming homemade Christmas gift
Our 6-ingredient Irish cream and white chocolate tart recipe is the easiest no-bake Christmas dessert
Advertisement - Continue Reading Below
This bacon-wrapped chicken, pork and pistachio terrine recipe makes a crowd-pleasing Christmas starter
It’s not Christmas without a trifle – try our clementine and Prosecco recipe for a sparkling centrepiece
Our easy, creamy smoked haddock and celeriac gratin recipe is perfect for a cosy midweek dinner
Festive without the fuss
Advertisement - Continue Reading Below