Spinach and Beetroot Roulade

An alternative for vegetarians who eat dairy and eggs for the festive season and beyond. Unsurprisingly the word roulade originates from the French ‘to roll’!!

Ingredients
Serves 4

  • 450 (1lb) fresh spinach
  • Pinch of grated nutmeg
  • 25g (1oz) freshly grated parmesan cheese
  • Salt and black pepper
  • 4 eggs, separated

Filling:

  • 25g (1oz) butter
  • 1 clove of garlic, crushed
  • 175g (6oz) cooked beetroot, finely diced
  • 25g (1oz) plain flour
  • 200ml (7floz) milk
  • Salt and black pepper

 

Method

Cook the washed spinach leaves only in the water left clinging to the leaves. Drain very well and chop. Place in a basin with the nutmeg, parmesan and season. Mix well. Add the egg yolks. Whisk the egg whites until stiff and fold into the spinach mixture.  Pour into a greased and lined swiss roll tin measuring 28cm x 18cm (11 x 7 inches).


2 oven AGA: Cook on the grid shelf placed on the floor of the roasting oven, with the cold plain shelf on the second runners down. Cook for about 15 minutes, until firm.


3 and 4 oven AGA: Cook in the centre of the baking oven for
about 15 minutes, until firm.

Meanwhile make the filling sauce by melting the butter. Gently sauté the garlic and beetroot in the butter, then add the flour, gradually adding the milk. Bring to the boil, stirring until thickened. Place in the simmering oven until ready to use.

Invert the cooked roulade onto a sheet of Bake-O-Glide and carefully remove the lining paper. Spread most of the sauce over the roulade and roll up firmly. Serve warm or cold with the remaining sauce served separately.


Conventional cooking: Cook at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for about 15 minutes until firm.

 

 
 

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