225g / 8oz beetroot, cooked and peeled
2.5ml / ½ tsp cumin seed, ground
25g / 1oz / 2 tbsp butter
10 ml / 2 tsp onion, grated
4 eggs, separated
salt and ground black pepper
150ml / ¼ pint / ⅔ cup crème frâiche or double cream
10ml / 2 tsp white wine vinegar
good pinch dry mustard powder or ground mustard seed
5ml / 1 tsp sugar
45ml / 3 tbsp fresh parsley, chopped
30ml / 2 tbsp fresh dill, chopped
45ml / 3 tbsp horseradish relish
Preheat oven to 190°C / 375°F / gas mark 5
Line and grease a Swiss roll tin
Roughly chop the beetroot, blend to a purée, and beat in the cumin, butter, egg yolks and seasoning. Turn the resultant mess into a large bowl.
In another, spotlessly clean and preferably copper, bowl, whisk the egg whites until they form soft peaks. Fold them into the beetroot mixture carefully.
Spoon the mixture into the Swiss roll tin, level and bake for about 15 minutes until just firm to the touch.
Turn the beetroot out onto a tea towel laid over a wire rack, and peel off the paper in strips.
Beet the crème frâiche or cream until lightly stiff, then fold in the remaining ingredients. Spread the mixture onto the beetroot. Roll up the roulade in the tea towel and allow it to cool.