Beetroot with Cheese Filling
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 13.76 g | (14 %) | ||
| Fat | 43.31 g | (37 %) | ||
| Carbohydrates | 13.57 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.53 g | (8 %) |
more nutritional values
| Vitamin A | 61.27 mg | (7,659 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.09 mg | (1 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.59 mg | (5 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 90.6 μg | (30 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5.9 mg | (6 %) | ||
| Potassium | 280.71 mg | (7 %) | ||
| Calcium | 157.75 mg | (16 %) | ||
| Magnesium | 20.52 mg | (7 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 16.36 g | |||
| Cholesterol | 69.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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