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Beetroot & goats cheese swirls

Beetroot swirls

Beetroot is a strong vegetable. Its earthy flavour is not everyone’s cup of tea, and a small beetroot spill can ruin the most sturdy clothing. In Sweden, beetroot salad is eaten with cold meatballs in a “köttbullsmacka” (meatball sandwich) and I remember ruining my first trendy coat with a small but powerful dollop of beetroot salad on my sleeve. However, it did nothing to chill my love for the vegetable itself. I believe we should eat much more beetroot, not only because it’s so healthy, but because its sweet, earthy flavour is delicious. Even more so when tossed with blue cheese, or baked in the oven with feta. The following recipe -beetroot swirls – is a perfect picnic snack, very moreish, but not too unhealthy. The carrot in the dough keeps them moist and fresh for longer than usual buns.

Small dough

You need:

– 4 beetroots
– 200 grams goats cheese
– 2 carrots, grated
– 2 dl polenta
– 8 dl wheat flour
– 25g fresh yeast
– 1/2 teaspoon salt
– A few sprigs thyme
– 1,5 dl water
– 1 egg
– 1 tbsp olive oil

Big dough

Start by setting the oven to 200 degrees. Crumble up the yeast and dissolve it in the water, which should be finger warm. Add the olive oil, salt, carrots, all the polenta and almost all the flour. Knead the dough for about ten minutes, until it’s supple. Let is rest under a kitchen towel for 20 minutes. While the dough is resting, grate the beetroot and mix it with the chopped goats cheese.

Beetroot and cheese on doughOnce the dough is done resting, divide it in two, and use a rolling pin (or in my case, a wine bottle) to knead it out the first half over a floured surface. Roll it out into a large rectangular shape, and then spread half the beetroot mix over it. Roll it all up (just like when you make cinnamon rolls), and divide it into 15-16 bits. Cut off the ends if they look dry. Repeat with the second lump of dough. Put the pieces on two trays lined with baking paper, brush with an egg and garnish with some crumbled thyme.  Bake in the oven for 15-20 minutes, or until they are golden (the lower played tray will need a few more minutes than the top one). Eat with the next two days, or store in the freezer for picnics.

Small swirls

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