Square Beetroot & Goats Cheese Roll With Crispy Oat & Roasted Walnuts Beetroot & Goats Cheese Roll With Crispy Oat & Roasted Walnuts

Beetroot & Goats Cheese Roll With Crispy Oat & Roasted Walnuts

Healthy Swaps offered by Hala, styled by Helen Best Shaw.

Cooking Time 45 minutes Skill Level Medium Servings 5

Recipe Details

How to Make

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  1. 1

    Fix the Yuzu puree, honey and olive oil, add seasoning and keep it in the fridge.

  2. 2

    Blend the goat cheese in a bowl with the sour cream, olive oil and the chopped chives.

  3. 3

    Slice the beetroot and place the slices flat close to each other in line on cling film.

  4. 4

    Pour the goat cheese mousse on the sliced beetroot and roll the cling film tightly over to get a cannelloni shape. Keep in the freezer for 10 minutes.

  5. 5

    Roast the walnut in a pan in icing sugar. Mix the water, sunflower oil and corn flour in a bowl and season.

  6. 6

    Cook the mixture like a thin crepe in a small hot pan. Let it cook until it is getting dry before taking it out.

  7. 7

    Spread the Mornflake Fine Oatmeal on top of each tuile.