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🍽️ Stuffed Beetroot with Cheese and Cranberry Mix

532 kcal · 30 min · 4 servings

Ingredients

• 4 large beets
• salt
• 2 garlic cloves
• 150 g sour cream
• 250 g goat soft cheese
• 2 tbsp dried cranberries
• 1 tsp dried Italian herbs
• 1 tsp organic lemon zest
• salt
• pepper (from the mill)
• 100 ml olive oil
• 2 tbsp freshly chopped basil

Instructions

1. 1. Wash the beetroots thoroughly.
2. 2. Place them in a steamer insert.
3. 3. Steam the roots in a covered pot with water vapor for about 50 minutes.
4. 4. Let the beetroots cool down completely afterwards.
5. 5. Cut a lid from the top.
6. 6. Carefully hollow out the inside using a melon baller.
7. 7. Dice the removed flesh into small cubes.
8. 8. Slightly flatten the bottom of the hollow roots so they stand stably.
9. 9. Place the prepared beetroots in a roasting pan.
10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. 11. Peel the garlic.
12. 12. Press the garlic directly into the sour cream.
13. 13. Dice the soft cheese into small pieces.
14. 14. Mix the cheese cubes with the cranberries, herbs, and lemon zest in the sour cream.
15. 15. Season the filling with salt and pepper and adjust the taste.
16. 16. Gently fold the diced beetroots into the cheese mixture briefly.
17. 17. Fill the mixture into the hollowed-out beetroots.
18. 18. Drizzle some oil over the stuffed roots.
19. 19. Bake the beetroots in the oven for about 30 minutes.
20. 20. Sprinkle the finished dish with fresh basil before serving.

Nutrition per serving

• kcal: 532
• Protein: 16 g · Fett/Fat: 43 g · Carbs: 20 g