EatSmarter exclusive recipe

Stuffed Beets

with Orange Yogurt
3.285715
Average: 3.3 (7 votes)
(7 votes)
Stuffed Beets

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

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
352
calories
Calories

Healthy, because

Even smarter

Nutritional values

Praying red is really something. With very few calories, they are bursting with folic acid and iron and thus promote blood formation. By the way, this is an advantage that is especially appreciated by pregnant women and new mothers. Even those who follow a meat-free diet can do something good for their iron balance with these deliciously gratinated tubers!

Cholesterol conscious connoisseurs exchange the butter for 2 tablespoons of olive oil.

1 serving contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein12 g(12 %)
Fat10 g(9 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage11.5 g(38 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate131 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C40 mg(42 %)
Potassium669 mg(17 %)
Calcium163 mg(16 %)
Magnesium139 mg(46 %)
Iron4.9 mg(33 %)
Iodine6 μg(3 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.5 g
Uric acid84 mg
Cholesterol19 mg
Development of this recipe:

Ingredients

for
4
Ingredients
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
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

1.
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.

2.
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.

3.
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.

4.
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.)

5.
Stuffed Beets preparation step 5

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

6.
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.

7.
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.

8.
Stuffed Beets preparation step 8

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

9.
Stuffed Beets preparation step 9

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