Stuffed beets

Ingredients for 2 servings:

• 2 m.-large beetroot, beetroot
• 300 g minced beef
• 150 g feta cheese
• 1 tomato(s)
• 1 bell pepper(s)
• 2 garlic cloves
• 2 shallots
• 1 tbsp paprika paste
• 2 spring onions
• 1 lemon(s)
• 2 tbsp natural yogurt
• marjoram
• red wine
• broth
• Paprika powder
• pepper

Instructions

Working time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

with minced meat and feta

Boil the beets until tender, let them cool, then peel and hollow them out. It’s best to wear disposable gloves when doing this. Purée the flesh with the yogurt, season with lemon juice, salt, and pepper, and set aside. Then fry the finely chopped onion and spring onion, briefly fry the paprika, marjoram, and a crushed garlic clove, and add the minced meat. Once the minced meat is cooked, deglaze with red wine, add the finely chopped tomato and bell pepper, and the remaining crushed garlic, and cook for 5-10 minutes, stirring frequently. Allow to cool and stir in the feta cheese. Spoon the mixture into the hollowed-out beets and place them in the greased baking dish. Pour the stock into the baking dish with the stuffed beets. Place in the oven at 200°C for approximately 20-30 minutes. Serve with the sauce and purée.