Beetroot roll with cottage cheese
Composition / ingredients
4
servings:
Cooking method
Chop the beets finely and grind them in a blender. Strain the resulting puree. Heat beetroot juice well in a saucepan and add agar-agar to it. Mix well and bring to a boil. Pour the thickened juice in a thin layer on a tray with cling film. Allow to cool slightly. Season the cottage cheese with salt and pepper and add finely chopped dill. Beat in a blender. Put a thick layer of curd mass on the jelly sheet. Roll it into a roll. When serving, cut into small rolls.
Bon appetit!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
- Agar-agar - 301 kcal/100g
