Spinach, Beetroot & Goat’s Cheese Roulade Recipe

Preheat the oven to 350°F (180°C). Grease and line a baking sheet with parchment paper.

Separate the egg yolks and whites into two separate bowls.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. Set aside.

In another mixing bowl, beat the egg yolks until pale and creamy. Stir in the chopped spinach and season with salt and pepper.

Gently fold the beaten egg whites into the spinach mixture until well combined.

Pour the mixture onto the prepared baking sheet and spread it evenly using a spatula.

Bake in the preheated oven for 12-15 minutes, or until the roulade is set and lightly golden.

Remove from the oven and let it cool for a few minutes.

Once cooled, carefully remove the roulade from the baking sheet and place it on a clean kitchen towel.

Spread the goat’s cheese evenly over the roulade, leaving a small border around the edges.

Arrange the roasted beetroot slices on top of the goat’s cheese.

Using the kitchen towel, gently roll up the roulade, starting from one end.

Transfer the rolled roulade onto a serving platter and refrigerate for at least 1 hour before serving.

Slice the roulade into thick slices and serve as an appetizer or a light meal.