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Ingredients
Baked Beetroot with Lentils and Feta Cheese
- Ingredients
- 4 large Beets (about 300 grams)
- 60 grams red Lentils
- 1 scallion
- 60 grams Feta (50% fat. Tr.)
- 4 Tbsps Sour cream (10% fat)
- Iodized salt (with fluoride)
- freshly ground peppers
- fresh oregano (for garnish)
Preheat oven to 180°C (approximately 350°F).
Rinse beetroot and steam for about 40 minutes. Peel, let cool and scoop out about a third of the beetroot.
For the filling, rinse lentils and drain. Rinse and trim scallion and cut into rings.
Chop feta cheese into cubes, mix with the lentils, scallions and sour cream and season with salt and pepper.
Into the hollowed beetroot, spoon in filling and place in a baking pan. Bake in oven for about 20 minutes. Sprinkle with fresh oregano and serve.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
Healthy, because
Beetroot tubers filled with lentil sheep's cheese are ideal for people with anemia, because the tuber supplies us with folic acid and beetroot and lentils are rich in iron. Both are important substances for blood formation.
Even smarter
Matching the beetroot tubers with lentil and sheep's cheese filling is a fresh salad. In our recipe collection you will find a large selection of salads.