Beets with Millet
Beets with millet - Colorful vegetables from the oven score with a healthy and delicious filling. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
The aromatic pumpkin seeds contain essential fatty acids and especially many B vitamins that strengthen the nerves. Millet is rich in iron, silicon and magnesium. Silicon acts as a beauty elixir and strengthens hair and fingernails.
You don't like beets? No problem: halved peppers or zucchini are also perfect for stuffing.
Ingredients
- Ingredients
- 1 shallot
- 1 Tbsp olive oil
- 3 ½ ozs Millet
- 14 ozs Vegetable broth
- 1 scallion
- 3 ½ ozs carrots
- 3 ozs low fat mozzarella
- 28 ozs pre-cooked and peeled Beets (vacuum packed)
- salt
- peppers
- ½ tsp ground Cardamom
- ½ tsp ground Cumin
- 1 ¾ ozs Pumpkin seed (2 TBSP.)
- 5 ozs Yogurt (low-fat)
Preparation steps
Peel and chop the shallot. Heat 1 tablespoon oil in a saucepan. Sauté shallot in it over medium heat until translucent. Add millet with vegetable stock and cook for about 25 minutes until al dente. Then let cool.
Meanwhile, wash, clean and finely chop the spring onion. Peel carrot and grate finely. Chop mozzarella into small pieces. Hollow out beet tubers, cut flesh into small pieces and set aside.
Mix millet with spring onion and carrot and season generously with salt, pepper, cardamom, and cumin. Fill beet tubers with the millet and place in a baking dish. Sprinkle 1 tablespoon of pumpkin seeds on each. Spread mozzarella pieces on top, add remaining pumpkin seeds. Bake in a preheated oven at 200 °C / 400 ˚F for about 15-20 minutes until the cheese has melted.
Mix the remaining beet pulp with yogurt, season with salt and pepper and serve with the stuffed beet.
