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EatSmarter exclusive recipe

Stuffed Beets

with Orange Yogurt

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Stuffed Beets
352
calories
Calories

Stuffed Beets - Great evidence that a classic vegetable side dish can sometimes earn a starring role!

0
Print
easy
Difficulty
35 min.
Preparation
ready in 1 hr
Ready in
Nutritions
1 serving contains
Fat10 g
Saturated Fat Acids4.5 g
Protein12 g
Roughage11.5 g
Sugar added0 g
Calorie352
Carbohydrates/g51
Bread exchange unit4.5
Cholesterol/mg19
Uric acid/mg84
Vitamin A/mg0.1
Vitamin D/μg0.1
Vitamin E/mg0.9
Vitamin B₁/mg0.2
Vitamin B₂/mg0.2
Niacin/mg4.5
Vitamin B₆/mg0.3
Folate/μg131
Pantothenic acid/mg1
Biotin/μg6
Vitamin B₁₂/μg0.2
Vitamin C/mg40
Potassium/mg669
Calcium/mg163
Magnesium/mg139
Iron/mg4.9
Iodine/μg6
Zinc/mg2.7
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
180 grams
700 milliliters
2
Oganic oranges (about 150 grams)
8
cooked Beets (vacuum pack; 800 grams)
½ teaspoon
ground Cilantro
2 tablespoons
Pumpkin seeds (30 grams)
1 tablespoon
Butter (20 grams)
200 grams
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Preparation

Kitchen utensils

1 Measuring cups, 1 Pot with lid, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Bowl, 1 Melon baller, 1 Wooden spoon, 1 Teaspoon, 1 Tablespoon, 1 flat Casserole dish (about 3 liters), 1 deep bowl, 1 Immersion blender

Preparation steps

Step 1/9
Stuffed Beets preparation step 1

Put bulgur and vegetable broth in a pot and bring to a boil. Cover and cook for about 12 minutes at low heat.

Step 2/9
Stuffed Beets preparation step 2

Meanwhile, rinse 1 orange in hot water and wipe dry. Peel the outermost layer of the orange peel with a vegetable peeler and cut into thin strips.

Step 3/9
Stuffed Beets preparation step 3

Peel both oranges to remove the white pith. Using a sharp knife, cut fruit segments between the membranes, collecting the juice in a bowl.

Step 4/9
Stuffed Beets preparation step 4

Drain beets and cut in half crosswise. Using a melon baller cut out enough flesh to make a small well. Set flesh aside. (Because beets stain, gloves are recommended.)

Step 5/9
Stuffed Beets preparation step 5

Mix orange segments and half of the orange peel strips with bulgur and season with salt and coriander.

Step 6/9
Stuffed Beets preparation step 6

Place orange bulgur in the hollowed beets, sprinkle with pumpkin seeds and place in a shallow 3 liter (approximately 3-quart) baking dish.

Step 7/9
Stuffed Beets preparation step 7

Pour in 125 ml (approximately 1/2 cup) of water. Distribute butter in small flakes over the filling and bake in preheated oven at 180°C (fan 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) for about 25 minutes.

Step 8/9
Stuffed Beets preparation step 8

Place beet pulp with reserved orange juice in a tall container and puree with an immersion blender.

Step 9/9
Stuffed Beets preparation step 9

Stir in the yogurt, salt and pepper. Top beets with orange yogurt and garnish with remaining orange zest.

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