Beet And Mascarpone Rolls

1. 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. 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. 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. 4

   Cut into portions of a finger width and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.