Rye flour: 125 g (about 1 cup)
Wheat flour: 125 g (about 1 cup)
Dry yeast: 10 g (about 2 teaspoons)
Milk: 350-400 ml (about 1.5-1.7 cups)
Eggs: 2
Oil: 3 tablespoons
Beet: 1
Salt, mayonnaise to taste
Mix the two flours with the salt and yeast, then gradually add the milk, stirring the mixture to avoid lumps.
Add 1 egg and 1 yolk, and mix the batter thoroughly.
Place the dough in a warm spot for 1 hour.
Whip the egg white until stiff peaks form, then fold the egg white and the oil into the dough, mixing the batter well.
Let the dough rest for another 20 minutes.
Cook the blini on a preheated skillet.
Boil the beet, peel it, grate it, season with salt, and mix the grated beet with mayonnaise.
Place a blin on a plate and spread the beet mixture on top.
Add another blin, spread more filling, and roll the blini into a log.
Slice the log into 1-cm pieces.
Repeat with the next two blini.
Continue until all the blini are used up.
