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Juneb
Stuffed beet and red onion
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Ingredients
Directions
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Preheat the oven to 180ºC.
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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.
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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.
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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.
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Fry the stuffed vegetables in the middle of the oven for about 25 minutes.
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Nutrition
275Calories
Fat22% DV14g
Protein14% DV7g
Carbs7% DV22g
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