Beetroot roll with cottage cheese and herbs

Bright and beautifully wrapped beetroot roll really looks festive and smart. And as an option for an original New Year's snack, we suggest filling a vegetable roll with cottage cheese and herbs, so we will prepare an exquisite dish with an amazing taste with all useful dietary properties.

A deliciously prepared and beautifully presented dish is always a celebration. An example of this is a roll with a filling, which pleases not only with its taste, but also with its originality and splendor.

Beetroot roll stuffed with cottage cheese and vegetables

The first step is to prepare the vegetables. You can bake beets in the oven, or you can boil them. Everyone knows how to cook beets correctly and quickly. Here are some nuances.

Without peeling the skin or cutting off the ends, place the washed beets in a pot of cold water without adding salt or any spices. To preserve vitamins and flavor, start boiling in cold water. Boil the beets over moderate heat and simmer for 1 hour or more, depending on size.

In the process, if necessary, you will need to top up the heated water. It is better to determine the readiness of beets by touch, without piercing them with a fork or other sharp objects, otherwise the juice will drain, and with it the color, the beets will turn out to be porous, watery and not tasty. When ready, drain and rinse with cold water to cool.

To preserve the natural color and taste, carrots, like all other vegetables, cannot be cooked with beets, boil them separately, otherwise, the root crop will turn brown and lose its taste. Typically, boil carrots for 20-30 minutes in plain water.

After cooling, peel the boiled beets and carrots and pass through a fine grater. Rinse the parsley and chop with the garlic.

Put cottage cheese grated through a fine sieve, grated hard cheese, a small amount of sour cream in a deep bowl, add ground black pepper and salt. Stir all ingredients.

Divide the curd mass into three parts, mix one third with grated carrots. Divide the herbs and garlic into two equal parts, set aside one half, and combine the other with cottage cheese. Combine the third part of the mixed curd with the beets and stir each part separately until smooth.

Put the beetroot curd cream in a rectangle on the cling film in the first layer, put the mixture of curd with carrots in the second layer, and spread the curd mass with herbs and garlic on top of it. Put the remaining untouched part of the greens and garlic along, along the long side.

Pulling the edge of the polyethylene, while turning out only the film, carefully roll the curd mass into a roll. Wrap the product in foil, twist the edges and transfer to the refrigerator to cool, about 2-3 hours.

After the dish has completely cooled, be sure to remove the cling film before serving and cut the beetroot roll with cottage cheese and herbs into portions.