Baked stuffed beetroot

Yield: 1 servings

Measure 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


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

Similar recipes