Stuffed Beet

by Editorial Staff

A bright, spectacular and healthy snack of stuffed beetroot with cheese and pomegranate will brighten your table.

Ingredients

  • Beets (boiled) – 2 pcs.
  • Hard cheese – 15 g
  • Garlic – 1 small clove
  • Mayonnaise – 1 teaspoon
  • Pomegranate (grain) – 1 tablespoon
  • Chili pepper – to taste
  • Salt to taste
  • Dill greens – for decoration
  • Lettuce leaves – for serving

Directions

  1. Prepare food for stuffed beets. Cook the beets in advance and cool. Young beets are not cooked for long, about 40 minutes. If the beets are old, it can take up to one and a half hours.
  2. Peel the pomegranate and separate the grains. We need 1 tablespoon of ready-made seeds and a little for decoration.
  3. Grate the cheese on a fine grater.
  4. Gently peel the boiled beets, cut off the tip.
  5. Carefully, with a sharp knife, select the pulp from the middle, leaving the walls intact.
  6. For the filling, combine cheese, pomegranate seeds, finely chopped chili and garlic, passed through a press. Finely chop the beet pulp from the middle and add to the filling. Season with mayonnaise and stir.
  7. Fill the beets with the cooked filling.
  8. When serving, sprinkle the stuffed beets with pomegranate seeds, grated cheese and garnish with herbs.

Bon Appetit!

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