Beetroot Rolls

Instructions

1. 1

   Mix grated beetroot with flour, salt, and baking powder in a large bowl until the dry ingredients are evenly distributed through the beetroot.

   Tip: Squeeze excess moisture from the grated beetroot with paper towels to prevent the dough from becoming too wet.

2. 2

   Create a well in the centre and pour in olive oil and warm water, then mix until a soft dough forms.

   Tip: The dough should be slightly sticky but manageable; add a tablespoon more water if it's too dry.

3. 3

   Knead the dough gently for 2-3 minutes until smooth, then divide into 8 equal portions and shape into balls.

   Tip: Let the dough rest for 5 minutes before rolling for easier flattening.

4. 4

   Combine goat cheese, dill, chopped walnuts, lemon zest, and black pepper in a separate bowl to create the filling.

   Tip: Crumble the goat cheese finely before mixing for an even distribution.

5. 5

   Roll each dough ball into a thin rectangle approximately 20cm x 15cm on a lightly oiled surface.

   Tip: Dust with extra flour if the dough sticks, but avoid using too much as it will dry out the rolls.

6. 6

   Spread 2 tablespoons of the filling evenly across each rectangle, leaving a 1cm border on all sides.

7. 7

   Roll each rectangle tightly from the longer side into a log shape, then coil it into a spiral and tuck the end underneath.

   Tip: Keep rolls even in size so they cook at the same rate.

8. 8

   Place rolls on a lined baking tray, brush the tops lightly with olive oil, and bake at 190°C for 20-25 minutes until golden brown and cooked through.

   Tip: The rolls are ready when the beetroot dough is firm and the edges are lightly crispy.