Beetroot roulade with cream cheese and herring is a fantastic way to use beetroot. It looks wonderful and has a great taste. The sponge for the roulade is based on beetroot, while the cream with which the roulade is filled is a combination of cream cheese and capers. In addition, the roulade contains herring, which should not surprise anyone, because it is often combined with beetroot. Beetroot roulade is fluffy, light and has an intense red-burgundy colour. This beetroot roulade will surely delight your guests. I serve it cold as a snack, but it works equally well for breakfast and supper. I recommend the following recipe for a beets roulade with cream cheese and herring and I wish you a tasty meal.
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Ingredients for beets roulade with cream cheese and herring.
- 400 g cooked beets
- 5 eggs “M”
- 100 g all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- a pinch of salt
- 1,5 tablespoons of oil
- 300 g cream cheese
- 120 g herring fillets in oil brine
- 1 tablespoon of freshly chopped parsley
- 1 tablespoon of capers
- a pinch of salt
- 1 teaspoon of lemon juice
How to make beets roulade with cream cheese and herring.
Put the beetroots grated on a medium-sized grater in a large bowl, add egg yolks, 1/2 teaspoon of salt and oil, and mix. Next, pour in the sifted flour together with the baking powder. In a separate bowl, whisk the egg whites with a pinch of salt until stiff. Stir the whipped egg whites into the beetroot mass, then spread evenly on a baking tray lined with baking paper. Put the baking tray with the beet batter into an oven preheated to 180 degrees Celsius for 20-24 minutes. Cool down the baked sponge.
Combine cream cheese, dill, capers, a pinch of salt and lemon juice in a bowl. Spread the filling evenly on the cold beetroot sponge. Place the herring fillets at the end of one of the longer edges, and roll the beet sponge into a roulade. Wrap the roll in cling film and put it in the fridge for a few hours.
Good to know when making beets roulade with cream cheese and herring.
The cooking time for the beetroot depends on their size and freshness. Older beets need more time on the heat than young beets. After an hour of cooking, it is worth checking with a fork whether the beets are soft, although this only makes sense in the case of young beets. Older pieces need about two hours on the heat.
Instead of capers, the cream cheese can be combined with pickled cucumbers or gherkins.
I baked the beets sponge on a metal baking tray measuring 37 by 25 centimetres.
The herrings in oil brine can be replaced with salty herrings. Soak them in cold water for a few hours before adding them to the roulade.
Do you like vegetable roulades? If so, try our recipe for Spinach roulade.
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