Ingredients:
For the roulade base:
- 250 g cooked beetroot (boiled or roasted)
- 3 eggs
- 80 g all-purpose flour
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 stalks of green onion, finely chopped
For the filling:
- 100 g Greek yogurt
- 2 tsp whole grain mustard
- 1 small red onion, finely diced
- 2 pickled cucumbers, chopped
- Fresh herbs (like dill or parsley), finely chopped — optional
Instructions:
1. Prepare the roulade base:
- Grate the cooked beetroot finely.
- In a bowl, beat the eggs. Add beetroot, olive oil, salt, pepper, and chopped green onions.
- Stir in the flour until well combined.
- Line a baking tray with parchment paper, lightly grease it, and spread the beet mixture into a rectangle about 1–1.5 cm thick.
- Bake at 180°C (350°F) for about 15–20 minutes, until set.
- Let it cool completely, then gently peel off the parchment paper.
2. Prepare the filling:
- Mix Greek yogurt with mustard.
- Add chopped red onion, pickles, and herbs. Taste and adjust seasoning if needed.
3. Assemble the roulade:
- Spread the filling evenly over the cooled beet base, leaving a small border around the edges.
- Gently roll it up from one side, using the parchment to help guide it.
- Wrap the rolled log in cling film and refrigerate for at least 1–2 hours (or overnight) to firm up.
4. Serve:
- Slice into neat pieces and serve chilled or at room temperature.
- Optional: garnish with extra herbs or a dollop of yogurt on top.
