Spinach Roll with Beetroot Mousse

On small/medium heat, saute chopped onion in olive oil for a for minutes. The onions should become glassy but not turn brown. Then add 1.5 cups of chopped spinach and  1tbs of water and continue simmering. 

Add 1 tsp of soya sauce cover cook the spinach for 5 min and season. The uncover and finish cooking for another 2 minutes then turn off and remove from stove. Let cool to lukewarm or room temperature. 

preheat oven to 400F 

Separate egg and beat the egg white stiff with a pinch of cream of tartar and salt. 

Put the spinach in a form and puree with a hand blender then add the egg yolk and then mix to make a uniform mixture. 

Mix some of the egg white under the spinach puree and then lift the remainder carefully under. 

Spread on a baking sheet that is lined out with a silicon mat until you get a uniform thin consistent layer. (If you do this for the first time you want to add separate 2 eggs to create more volume and to get a thicker layer. Still, keep it thin enough to be able to roll!) 

Bake for 10 min at 400F and remove when you see the sides turn brown ( not if your spinach was too wet then this may take longer: recommend to turn heat to 350F and cook for 15 min ). If everything goes well, you use the silicon mat to flip the spinach layer on a cooling rack where it should peel off easily. Cover with a towel so it won't dry out. (Mishaps can happen: On the photo, the layer was spread too thin and ripped while pulling off from the silicon mat)

Peel the cooked or baked spinach mousse (we prefer baking because the color and flavors are stronger) the cop. 

With a hand blender or small blender puree. 

Add the goat cheese, season and then puree until you get a smooth mousse.

Spread the beetroot mousse on the spinach layer

Now roll up then cut both ends off and put it on a plate. 

Refrigerate for a few hours. The cut slices to serve.