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EatSmarter exclusive recipe

Stuffed Beets

with Orange Yogurt

Recipe development: EAT SMARTER
Stuffed Beets

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

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352
calories
Calories
35 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 4 servings
180 grams Bulgur
700 milliliters Vegetable broth
2 Oganic oranges (about 150 grams)
8 cooked Beets (vacuum pack; 800 grams)
½ teaspoon ground Cilantro
Salt
2 tablespoons Pumpkin seeds (30 grams)
1 tablespoon Butter (20 grams)
200 grams Yogurt (3.5% fat)
Pepper
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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.