Spinach and beetroot roll

Ingredients for 1 servings:

• 450 g creamed spinach, frozen, thawed
• 2 eggs
• 200 g cheese, grated
• salt and pepper
• 1 cup cream cheese with horseradish
• 1 beetroot, cooked

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 40 minutes

vegetarian

Whisk the eggs and stir into the creamed spinach. Add the grated cheese and season with salt and pepper. Preheat the oven to 180°C fan/convection oven. Line a baking tray with baking paper and spread the spinach mixture on it. Bake for about 20 minutes, then lift the tray off the counter and turn it over. Carefully peel off the baking paper and let the spinach and egg tray cool. Thinly slice the beetroot. Spread the spinach tray with cream cheese and arrange the beetroot slices on top. Carefully roll up the tray, wrap in cling film, and refrigerate. Slice before serving. Serve with baguette and perhaps a salad. I like it best when it’s been left to marinate overnight.