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Stuffed beet and red onion
 
 
4 ServingsPTM20 min

Stuffed beet and red onion


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Directions

  1. Preheat the oven to 180ºC.
  2. Heat the oil and fry the chopped onion for 4 minutes. Hold 1 tablespoon of thyme leaves separately and add the rest of the finely chopped Italian herbs and garlic. Fruit for another minute.
  3. Add the tomato cubes and mustard and cook for 2 minutes. Season with salt and pepper. Put half of the bread crumb through and fill the beetroot. Sprinkle with the rest of the bread crumbs and some thyme.
  4. Puree the beetroot meat with the mascarpone, a pinch of salt and pepper and fill the red onions with it. Sprinkle with the pine nuts.
  5. Fry the stuffed vegetables in the middle of the oven for about 25 minutes.


Nutrition

275Calories
Fat22% DV14g
Protein14% DV7g
Carbs7% DV22g

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