Filter
Reset
Sort ByRelevance
Juneb
Stuffed beet and red onion
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC.
-
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.
-
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.
-
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.
-
Fry the stuffed vegetables in the middle of the oven for about 25 minutes.
Blogs that might be interesting
-
10 minSnackradishes, Mozzarella, lemon juice, olive oil, dill,radish mozzarella lasalsa
-
25 minSnackegg, cumin powder (djinten), coriander powder (ketoembar), sambal oelek, maize, celeriac, leeks, flour, self-raising flour, vegetable stock, sunflower oil, peanut oil, Greek yoghurt, chili powder, Red pepper, wok oil, sunflower oil, garlic,oriental corn cookies with chili dip
-
30 minSide dishpotatoes, Full Milk, bunch onions, butter,mashed potatoes with spring onions and butter
-
80 minSide dishsticking potatoes, salt, leeks, cocktail gowns, Apple, sour cream, mustard, fresh dill, (freshly ground) pepper,potato salad with dill
Nutrition
275Calories
Fat22% DV14g
Protein14% DV7g
Carbs7% DV22g
Loved it