Beet and Mascarpone Rolls
By: Sandeea Cocina
Published: Monday, March 21, 2011 - 8:31am

Ingredients




For the beet pancake:
150 grams boiled beetroot (pumpkin, or spinach will also work for 
100 milliliters milk
1 egg
90 grams all purpose flour
salt
1 garlic clove
For the filling:
200 grams mascarpone cheese at room temperature (the original recipe had ricotta, can also

Preparation

1 Beat the beet, garlic, salt, milk and egg using an electric blender until obtaining a fine paste,  and add the flour. Mix a few seconds until you get a homogeneous paste. 2 Using a large skillet on medium fire, brush with oil and pour the dough on the pan, in order to form a large pancake the size of the pan (24 cm). When bubbles begin to appear on one side of the pancake, turn the pancake using a dish. Cook for one more minute on the other side and set aside to cool. 3 Once cooled, spread the mascarpone cheese over the pancake, and roll like a swiss roll. Wrap in plastic wrap, and take it to the refrigerator or freezer so that the you get a clean cut. 4 Cut into portions of a finger width and serve at room temperature.