Beetroot Wraps ‒ Punajuurirullat

Since I've managed to constrain myself from posting a beetroot recipe for couple of months after Christmas I can now continue:

I've been wanting to make something like these ever since I saw this pretty picture. The rieska part is adapted from here. In a way they come close to Celia Brooks Brown's beetroot tortilla recipe (a photo here) and Nami-nami also recently posted a sandwich filling which is kind of like a simpler version.

Then I just figured out that buckwheat fits with sour creams, sour creams go together with beetroot while beetroot pairs nicely with peas which go together with horseradish. So naturally, horseradish should fit perfectly with buckwheat! Just kidding. These ingredients do sound random but at the end, the ensemble plays it groovy. In case you want a whole lunch wrap instead of finger food for cocktail parties add some pea crush.

Buckwheat rieska:
- 5 dl oat yogurt
- 2.5 dl buckwheat grains
- 1.5 tablespoons sunflower oil
- 2 tablespoons buckwheat flour (or wheat)

Beetroot filling:
- 2 beetroots, cooked or pickled
- 1 good punch of pea shoots
- 2 tablespoons mayonnaise (I used a cheap market brand that happens to be vegan but real chefs make it themselves)
- 2 tablespoons black currant cram
- horseradish (wasabi paste goes fine)
- mint (fresh if you have)

Let the grains soak in the yogurt overnight (or at least two hours if you're in a hurry). In the morning, mix in the oil and the flour. If the mixture looks a lot drier than last night, add some oat milk as well. Spread on a baking tray and cook 30 minutes in a 250°C oven.

I find it helps to roll the rieska inside its baking sheet as soon as it comes out from the oven. If it looks crumbly already at this point, sprinkle with water and let it rest for a moment.

In the meanwhile, dice one of the beetroots and mash the other. Mix the mashed one even with the mayonnaise, the black currant and the spices.

Spread the beetroot paste on the lowest third of the rieska. Array the beetroot dices below the paste and the pea shoots above it. Roll as if you were making a Swiss roll and cut into pieces as if you were making makisushi (I got ten pieces). Secure with tootpicks if you wish. Serve with more pea shoots.

Nutritional values / 1 roll / 90 g:
energy 147 kcal
fat 3,8 g
protein 4,5 g
carbohydrates 23,4 g
fiber 2,8 g