Stuffed beet and red onion

Name: stuffed beet and red onion
Total time: 20 min
Yield: 4
Ingredients: 4 raw beet; 4 big Red onion; 100 milliliters Red wine; 1 laurel leaf; 2 cut White bread; 2 tablespoon olive oil; 2 clove garlic; 0.5 bunch Italian spices; 2 tomato; 1 teaspoon mustard; 2 tablespoon mascarpone; 2 tablespoon pine nuts

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.