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🍽️ Stuffed Beetroot with Millet

314 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 tbsp olive oil
• 100 g millet
• 400 ml vegetable broth
• 1 spring onion
• 100 g carrots (1 carrot)
• 100 g mozzarella (9 % fat)
• 800 g pre-cooked and peeled beetroot (vacuum-packed)
• salt
• pepper
• 0.5 tsp ground cardamom
• 0.5 tsp ground cumin
• 30 g pumpkin seeds (2 tbsp)
• 150 g yogurt (1,5 % fat)

Instructions

1. 1. Peel the shallot and chop it finely.
2. 2. Heat one tablespoon of oil in a pot.
3. 3. Sauté the shallot over medium heat until translucent.
4. 4. Add the millet and the vegetable broth.
5. 5. Cook the millet for about 25 minutes until tender.
6. 6. Then let the millet cool down.
7. 7. Wash the spring onions and chop them finely.
8. 8. Peel the carrot and grate it finely.
9. 9. Tear the mozzarella into small pieces.
10. 10. Hollow out the beetroot bulbs.
11. 11. Chop the hollowed-out beetroot flesh finely and set it aside.
12. 12. Mix the cooled millet with the spring onions and the grated carrot.
13. 13. Season the mixture generously with salt, pepper, cardamom, and cumin.
14. 14. Fill the hollowed-out beetroot bulbs with the millet mixture.
15. 15. Place the stuffed bulbs in a baking dish.
16. 16. Sprinkle one tablespoon of pumpkin seeds on each beetroot.
17. 17. Distribute the mozzarella pieces on top.
18. 18. Add the remaining pumpkin seeds on top.
19. 19. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
20. 20. Gratin the beetroot for about 15 to 20 minutes until the cheese has melted.
21. 21. Mix the remaining beetroot flesh with the yogurt.
22. 22. Season the yogurt mixture with salt and pepper.
23. 23. Serve the yogurt sauce together with the stuffed beetroot.

Nutrition per serving

• kcal: 314
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 38 g