To make the cake, grate the beetroot into a bowl.
In a separate bowl, mix oil and sugar till well combined, fold in bicarb, baking powder, cinnamon and flour. Once combined mix in beaten eggs, lemon juice and grated beetroot, cook on 330 degrees F for 50 mins.
To make goat’s cheese mousse, mix equal quantities of goats cheese and semi whipped cream, soak gelatine and melt in a little hot water mix into goats cheese and set in desired shape, on this occasion a tube.
To make beetroot puree, use cooked beetroot, this seems to puree easier than cooking yourself, blend with a hand blender till smooth then add a little vinegar and salt to season and a little pepper to taste.
To make beetroot cannelloni make juice out of raw beetroot bring to the boil with a little salt and agar agar, simmer for 4 mins then remove from heat, add pre soaked gelatine and dissolve set on a flat tray for a thin sheet note whilst setting avoid moving the tray as it will not set.
Once cooled, cut out oblongs and wrap around goats cheese mousse