Baked Stuffed Beets
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium Beets
- 2 carrots
- 1 ½ Tbsps olive oil (plus extra for drizzling)
- 1 onion (diced)
- 9 ozs Minced Beef
- 3 ½ ozs Mushrooms (chopped)
- ¼ cup vegetable stock
- 1 clove garlic cloves (crushed)
- 1 oz Walnut (finely chopped)
- 1 Tbsp raisins
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the beetroot and carrots in a roasting tin and drizzle with a little of the oil. Cover with foil and cook for 30-45 minutes, until tender. Remove from the oven and set aside.
3.
Heat the remaining oil in a pan, add the onions and cook gently for 4 minutes. Add the meat and mushrooms and cook for 15 minutes, until the meat is cooked.
4.
Pour in the stock and add the garlic. Cook over a medium heat for 4 minutes. Add the walnuts and raisins, stir well and remove from the heat.
5.
Using a spoon, scoop out the insides of the beetroot. Spoon the meat mixture into the hollow beetroot and put into a baking dish.
6.
Thickly slice the carrots and add to the dish. Drizzle with a little olive oil and bake for 10-15 minutes until heated through.
