Baked stuffed beetroot
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Even sized beetroots |
| 1 | each | Tb oil |
| 1 | small | Onion, chopped fine |
| 1 | each | Rib celery, chopped fine |
| 1 | clove | Garlic, chopped fine |
| 1 | small | Green apple, chopped fine |
| 1½ | each | Tb brown sugar |
| ½ | teaspoon | Salt |
| ¾ | cup | Soft breadcrumbs |
| ½ | each | Lemon, juice only |
| 2 | eaches | Tb water |
Directions
YIELDS: 4 SERVES
Preheat oven to 350C Peel beetroot thinly. Cut a slice from the stalk end. Hollow out each beet using a melon baller. Set aside. Saute garlic & celery in oil in saucepan. Add sugar and apple. Saute a further min. Allow to cool. Stir in salt and breadcrumbs. Fill beetroot cases with mixture, replace caps. Place in casserole dish, sprinkle with lemon juice, add water. Cove with aluminium foil. Bake beetroot in preheated over for 20-25 mins or till tender. Place on serving platter, spoon over al little cooking liquid and sprinkle with chopped parsley is desired. From: Cooking Two Ways, Bay Books Posted by: Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-25-95