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
-
20 minSmall dishchickpea, garlic, sesame paste, chili powder, cumin powder (djinten), lemon, olive oil,make yourself hummus
-
70 minSide dishhazelnut, ham, winter carrot, soft butter, grated cheese, egg, flour, chives, fresh cream cheese, milk,savory cupcakes with ham
-
5 minSide dishlemon, thyme, garlic, honey, olive oil,lemon-thyme vinaigrette
-
25 minSide dishwheat flour, salt, dried yeast, fresh yeast, olive oil, lean smoked bacon, fresh rosemary, flour,French flatbreads with bacon and rosemary
Nutrition
275Calories
Fat22% DV14g
Protein14% DV7g
Carbs7% DV22g
Loved it