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Category: Starters and finger foods
Serving: 2 roulades
Preparation: 1 hour 15 minutes
 

As we celebrate our 4th anniversary, we are a bog that celebrates seasonal produce. Fall/Autumn the most beautiful time of the year. As the weather gets cozy we would like to make your get together's special with a beet, walnut and goat cheese roulade.

A classic flavor pair and easy to make... without further adieu lets head to the recipe

Ingredients

beet root grated-200g
chopped onion- 60g
sea salt – to taste
cracked pepper- to taste
olive oil- generous drizzle
cider vinegar- 2 tbsp
walnuts chopped- 50g
goat cheese- 80g

Phyllo sheets- 6-8
Softened Butter- 100g

Method

1. Heat olive oil in a pan, sauté the chopped onion and grated beetroot.
2. Season with salt, cracked pepper.
3. Add a splash of cider vinegar, cook till dry and cool.

For the roulade
1.Place phyllo sheets on a tray, brush softened butter and layer 2-3 sheets.
2.Spoon the beetroot filling in the center and place chunks of goat cheese.
3. Gently roll the phyllo and scrimp the edges.
3.Brush more softened butter and place on a baking tray layered with parchment.
4. Chill the roulade for 1/2 an hour
5.Bake 180C 20- 25 minutes till the phyllo pastry is flaky and golden.
6.Slice and serve.

Serving Ideas

pairs with a glass of wine

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