Beets Filled with Cream Cheese
ready in 1 hr 20 min.
Beets are a good source of nutrients including iron and antioxidants, while cream cheese adds protein and calcium.
If you don't have cream cheese, goat cheese is a good substitute.
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- 4 Beets (approx. 6 oz each)
- 1 tsp Caraway
- 1 shallot (finely chopped)
- 2 Tbsps parsley (leaves chopped)
- 1.333 cups cream cheese
- ½ cup Crème fraiche
- 1 tsp freshly grated Horseradish
- 1 cup hazelnut flour
- 0.333 cup flaxseed
- ½ cup Parmesan (grated)
- 2 Tbsps cream
- ½ cup Gouda (grated)
- Fat (for the baking dish)
Cook the beetroot in salt water with the caraway seeds for 30-40 min.
Mix together the shallots, parsley, cream cheese, crème fraîche and the horseradish and season with salt and ground black pepper.
Heat the oven to 400°F.
Remove the beetroot from the water and remove the skin. Cut off the tops and cut the bottom flat. Scoop out the insides approx. 1" deep. Dice the scooped out part and the cut off parts and stir into the cream cheese mixture. Transfer the mixture into the beetroots.
Mix together the nuts, flax seeds and the Parmesan and carefully add just enough cream to make the mixture stick. Season with nutmeg and place of top of the filling. Sprinkle with the grated Gouda and transfer the beetroot into a greased baking dish. Bake for 10-15 min and serve immediately.