Beetroot, courgette & cheddar rolls with rainbow salad

February 16th, 2018 - By fooddoctor
Thumbnail for Beetroot, courgette & cheddar rolls with rainbow salad

Makes 8 rolls

Prep: 10 mins Cook: 45 mins


For the rolls:
1 cup spelt flour
1 cup wholemeal flour
2 teaspoons baking soda
1⁄2 teaspoon salt
1 cup buttermilk
1⁄2 cup grated courgette (about 1 small courgette)
1⁄2 cup grated beetroot (about 1 beetroot)
1⁄2 cup grated cheddar
1⁄2 cup The Food Doctor Super Seed mix, plus extra for sprinkling

To serve:

4 tablespoons low fat cream cheese
1⁄2 cup grated beetroot (about 1 beetroot)
1⁄2 cup grated carrot (about 1 small carrot)
Juice of half a lemon
Small bunch mint, finely chopped
1 teaspoon honey
1 tablespoon olive oil
Large handful baby rocket or spinach

  1. Preheat your oven to 170° C fan. Mix together the flours, baking soda and salt.

  2. Add the buttermilk, grated beetroot, carrot, cheese and super seed mix and stir until just combined. Try not to overmix as overworking the mixture at this stage is can make the rolls tough.

  3. Scoop the mixture out on to a floured surface and shape into a slightly flattened disc.
  1. Cut the dough into eight pieces (easiest to cut almost like a pizza across four times) and gently shape into rounds.

  2. Place the rolls onto floured baking sheets, cut a cross shape on the top of each, sprinkle some extra seeds into the lines of the cross, then place in the oven for 30-40 mins until brown. You can test if you get a hollow sound when you tab the bottom of one.

  3. While the rolls are cooling make your filling. In a small bowl, toss together the beetroot, carrot, lemon juice, honey, olive oil and mint. Season with salt and pepper.

  4. When you’re ready to serve cut your rolls in half and spread with cream cheese, a handful of the rainbow salad and some spinach or rocket leaves.