Beetroot with Cheese Filling

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Beetroot with Cheese Filling
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein13.76 g(14 %)
Fat43.31 g(37 %)
Carbohydrates13.57 g(9 %)
Sugar added0 g(0 %)
Roughage2.53 g(8 %)
Vitamin A61.27 mg(7,659 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.59 mg(5 %)
Vitamin B₆0.08 mg(6 %)
Folate90.6 μg(30 %)
Pantothenic acid0.15 mg(3 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.9 mg(6 %)
Potassium280.71 mg(7 %)
Calcium157.75 mg(16 %)
Magnesium20.52 mg(7 %)
Iron0.74 mg(5 %)
Zinc0.32 mg(4 %)
Saturated fatty acids16.36 g
Cholesterol69.09 mg

Ingredients

for
4
Ingredients
4 large Beets
salt
2 garlic cloves
150 grams Sour cream
250 grams Goat cheese
2 Tbsps dried Cranberry
1 tsp dried italian Fresh herbs
1 tsp organic lemon zest
salt
freshly ground peppers
100 milliliters olive oil
2 Tbsps finely chopped Basil
How healthy are the main ingredients?
Goat cheeseSour creamCranberryBasilsaltgarlic clove

Preparation steps

1.

Rinse the beets, place them in a steamer and cook for about 50 minutes in a closed pot. Allow to cool, cut off a lid and gently scoop out the flesh with a melon baller. Chop the flesh into small pieces. Flatten the hollow beets so they stand better.

2.

Preheat the oven to 200°C (approximately 400ºF).

3.

Peel and crush the garlic and mix into the sour cream.

Cut the soft cheese into small cubes and mix with cranberries, herbs and lemon zest. Season with salt and pepper and mix in the diced beetroot.

Spoon the mixture into the hollow beets and drizzle with oil.

Bake for about 30 minutes.

4.

Serve garnished with basil.

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