Stuffed beets

Ingredients for 2 servings:

• 2 m.-large beetroot (red beets), cooked and peeled
• 60 g white bread or bread cubes
• 1 clove(s) garlic
• 1 tsp freshly chopped herbs
• 50 g goat’s cheese
• 30 g mountain cheese or other spicy cheese
• 1 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with cream cheese and bread filling

Halve the beets and hollow them out, leaving a 0.5-1.5 cm thick crust. Use the insides for something else. Dice the white bread and finely chop the garlic clove. Fry the garlic and bread in olive oil until the garlic is fragrant and the bread is nice and crispy. Stir in the cream cheese and herbs and season to taste with salt and pepper. Fill the hollowed-out beets with the mixture. Place the beets in an ovenproof dish and top with the cheese. Bake in a preheated oven on the middle rack at 200°C for about 20-25 minutes. This recipe is also delicious if you’re not usually a big fan of beets. Use this amount as a starter or small dish.