Wealden Times | WT166 | December 2015 | Interiors supplement inside

Watercress, roasted beetroot and
goat’s cheese roulade
Makes: 25-30 Prep time: 1hr 30mins
Chilling time: overnight
You will need
• 225g (9 oz) fresh watercress
• 4 medium eggs, separated
• 250g (9 oz) red beetroot
• 200g (7 oz) soft rindless goat’s cheese
(I particularly like The Traditional Cheese
Dairy’s Stonegate Goat Log)
• 100g (3.5 oz) of crème fraîche (Hinxden
Dairy Crème Fraîche is excellent)
• Salt and freshly ground black pepper
1. Preheat oven to 190C
2. Grease and line a 20 x 30 cm (8 x 12 inch)
Swiss roll tin with non-stick baking parchment.
3. Finely chop the watercress in a food processor
then tip this into a large bowl, beat in the egg
yolks and season with salt and pepper.
4. In a separate bowl, whisk the egg whites with
a pinch of salt until stiff but not dry, then fold
them into the watercress mixture using a large
metal spoon.
5. Pour into the prepared tin and quickly level
the mixture, spreading it out into the corners.
6. Bake for 10 - 12 minutes until set and light
golden brown.
7. Meanwhile, peel the beetroot, roughly dice
and roast with olive oil and salt and pepper.
Cook for about 20 minutes until a knife will
go through the beetroot easily. Cool, grate
and set to one side.
8. Beat the crème fraîche into the goat’s cheese
and spread evenly over the cooled roulade,
then spread the cooled beetroot mix.
9. Roll up from the long side, using the
greaseproof paper to help you, then carefully
wrap in cling film and refrigerate overnight.
10. When ready to serve, slice into rounds and
push on to a cocktail stick.
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