Filled beetroot

Beetroot has a beautiful color, flavor, texture. This recipe is awesome!

A few fresh red beetroots are waiting for a fabulous recipe.

Boil the washed beetroot in water until ready. Drain, cool down and remove the skin. Cut off the upper part of each beetroot. Remove the meat from each beetroot and chop thinly. Put the cups in an oiled oven dish

Chop and fry 1 red onion and 2 garlic cloves in a drizzle of olive oil. Mix with the chopped beetroot, 100 grams of ricotta, 30 grams of grated emmental, 2 table spoons of chopped parsley, 2 teaspoons of dried basil, pepper and salt. Fill the cups, cover with the lids.

Bake in the oven at 180° for 25 mins. Serve with rucola, crispy baked mushrooms and 2 chopped garlic cloves (remember 4 garlic cloves a day keep the doctor away 😎)and a mustard dressing.


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