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

By The Good Housekeeping Cookery TeamPublished: 16 December 2021

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Our festive vegetarian centrepiece this year is sure to delight!

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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

1. Step 1Preheat oven to 190°C (170°C fan) mark 5 and line a rough 23 x 33cm Swiss roll tin with baking parchment.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.