Rainbow Roll

Name: Rainbow Roll
Yield: 10
Ingredients: 3 cups of spinach leaves; 2 cups of black olive pit without stone; 1 1/2 cup of mayonnaise; 1 cup of grated carrot; 1/4 cup of olive oil; 3 cloves of garlic, finely chopped; 1 beetroot, grated coarsely; 1 small onion, finely chopped; 1 breast of chicken cut horizontally

1
3 cups of spinach leaves
2
2 cups of black olive pit without stone
3
1 1/2 cup of mayonnaise
4
1 cup of grated carrot
5
1/4 cup of olive oil
6
3 cloves of garlic, finely chopped
7
1 beetroot, grated coarsely
8
1 small onion, finely chopped
9
1 breast of chicken cut horizontally
10

Ingredients

1
3 cups of spinach leaves
2
2 cups of black olive pit without stone
3
1 1/2 cup of mayonnaise
4
1 cup of grated carrot
5
1/4 cup of olive oil
6
3 cloves of garlic, finely chopped
7
1 beetroot, grated coarsely
8
1 small onion, finely chopped
9
1 breast of chicken cut horizontally
10

Directions

1
Mix the onion with the beetroot and reserve
2
Process the olive oil and black olive pit until it's finely chopped and set aside
3
Process the spinach leaves in a processor to obtain a paste and mix with garlic. Reserve
4
In a serving dish, place a slice of chicken breast and spread some mayonnaise
5
Cover with the reserved beetroot
6
Place another slice of chicken breast and spread more mayonnaise
7
Cover with the spinach paste and place another slice of chicken breast
8
Spread more mayonnaise and top with the black olive pit paste
9
Place a final slice, spread mayonnaise, and top with grated carrot
10
Place a final slice of chicken breast on top, cover with plastic wrap, and refrigerate for an hour
11
Just before serving, spread a little more mayonnaise over the chicken
12
Insert toothpicks and serve
13