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🍽️ Stuffed Beetroot Balls with Lentil Feta Cream

250 kcal · 30 min · 4 servings

Ingredients

• 1200 g beetroot (4 pieces)
• 60 g red lentils
• 1 spring onion
• 60 g feta (50% fat in dry matter)
• 4 tbsp sour cream (10% fat)
• salt
• pepper
• 2 sprigs fresh oregano (for garnish)

Instructions

1. 1. Wash the beetroot thoroughly under running water.
2. 2. Fill a pot with water and bring it to a boil.
3. 3. Place the beetroot in a sieve and hold it over the pot.
4. 4. Steam the beetroot for about 40 minutes until tender.
5. 5. Peel the cooled beetroot.
6. 6. Carefully hollow out the center of the beetroot.
7. 7. Wash the lentils and let them drain.
8. 8. Wash the spring onions and trim the ends.
9. 9. Slice the spring onions into thin rings.
10. 10. Cube the sheep's cheese (Feta) into small pieces.
11. 11. Mix the lentils, spring onions, sheep's cheese, and sour cream in a bowl.
12. 12. Season the filling with salt and pepper to taste.
13. 13. Fill the hollowed beetroot with the mixture.
14. 14. Place the stuffed beetroot into a baking dish.
15. 15. Preheat the oven to 180 °C (convection 160 °C or gas mark 2-3).
16. 16. Bake the beetroot for about 20 minutes in the oven.
17. 17. Wash the oregano under running water.
18. 18. Shake the oregano dry.
19. 19. Pluck the leaves from the oregano stems.
20. 20. Sprinkle the finished beetroot with the oregano.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 250
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 33 g