• Recipe and styling by Robyn Timson

    Beetroot wraps with goat’s cheese, dukkah, carrots and boiled eggs

    By Robyn Timson Serves: 8
    Cooking Time: 1 hour


    • 3 baby beetroots, cooked
    • Beetroot wraps
    • 30ml (2 tbsp) betroot purée
    • 1 x basic wrap recipe
    • 15ml (1 tbsp) flour
    • Filling
    • 300g goat’s cheese (chevin or crottin)
    • 120g dukkah
    • 4 carrots, julienned
    • 8 eggs, hard-boiled and chopped
    • 120ml extra virgin olive oil
    • 2 handfuls fresh microherbs



    Blend the beetroot to yield 30ml (2 tbsp) of purée.


    Add the beetroot purée to the basic dough mixture at the same time as the oil and the water, then add the extra 15ml (1 tbsp) flour. If the dough seems too sticky, add a little more flour. Cook wraps according to the instructions in the basic plain wraps recipe.


    To assemble the wraps, layer the goat’s cheese, dukkah, carrots and eggs, drizzle with olive oil and sprinkle with microherbs. Roll or wrap as desired.