Beetroot stuffed with feta cheese

Ingredients for 4 servings:

• 4 large beetroots
• 200 g sour cream
• 1 tsp marjoram
• 1 garlic clove(s), squeezed
• 200 g sheep’s cheese
• 1 tbsp oil
• salt and pepper
• 1 tbsp horseradish (cream)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring a large pot of water to a boil. Wash the beets and cook until tender. In a bowl, combine the sour cream and marjoram. Crush the garlic clove. Dice the feta cheese and add it, season with salt and pepper. Add the horseradish cream. Preheat the oven to 200°C (top and bottom heat) and grease a baking dish with oil. Peel the beets and cut off a little bit of the bottom. Then scoop out the beets with a spoon, chop the scooped mass into small pieces, and add it to the filling. Mix well and season again to taste. Fill the beets with the cheese mixture and place in the dish. Spread the remaining filling around it. Bake in the preheated oven for about 30 minutes. Tip: You can of course also use pre-cooked and vacuum-packed beets from the supermarket. To save even more calories, you can also use 9% feta cheese. In any case, it should be made from sheep’s milk.