Beetroot Stuffed with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large beets
- 200 g sour cream
- 1 teaspoon marjoram
- 1 clove (s) garlic, pressed
- 200 g sheep cheese
- 1 tablespoon oil
- salt and pepper
- 1 tablespoon horseradish (cream)
Print Recipe
Pin Recipe Instructions
- Bring water to a boil in a large saucepan. Wash the beetroot and cook in water.
- Mix the sour cream with the marjoram in a bowl. Squeeze the garlic clove. Dice the sheep`s cheese and add, season with salt and pepper. Add the horseradish cream.
- Preheat the oven to 200 ° C top and bottom heat and grease a casserole dish with the oil.
- Peel the beetroot, cut off a stand at the bottom. Then hollow it out with a spoon and cut the hollowed out mass into small pieces and add to the filling, stir well, season again to taste. Fill the beetroot with the cheese mixture and place in the mold. Spread the rest of the filling around it.
- Bake in the preheated oven for about 30 minutes.
- Tip:
- You can of course also use the already cooked and shrink-wrapped beetroot from the supermarket. To save even more calories, you can also use the 9% sheep cheese. In any case, it should be made from sheep`s milk.
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