Stuffed Beetroots with Vegetable Mince

Stuffed Beetroots with Vegetable Mince

60 min


  • 1 package (6.2 oz) Vegetable mince (&samhoud food) 
  • 50 grams (1.75 oz) dried apricots
  • 1 liter water
  • 1 unpeeled onion
  • 1 zucchini1 peeled potato
  • ½ leek200 grams(7.05 oz) celery
  • 20 grams (0.7 oz) chopped ginger
  • 10 grams (0.35 oz) salt
  • 10 grains of black pepper
  • 1 bay leaf
  • 4 cooked beetroots (medium size)
  • 1 onion (without skin)
  • 2 cloves of garlic
  • Small bunch of parsley
  • Butter and/or olive oil

Cut the onion, zucchini,peeled potato, theleek and celery into smallpieces. Fry it in the pan and add the chopped ginger, bay leaf, salt and blackpepper, and boil it. Skim it and then shortly boil it on high heat. Skim againand simmer for two hourson low heat .

Fry the onion and garlic in afrying pan and add the chopped apricots. Then add the vegetable mince(&samhoud food) and heat it for 3-4 minutes. Scoopthe cooked beetroots and fill it with the content of the frying pan.

Preheat the oven to 356Fahrenheit. Bind the vegetable stock aftertwo hours with cornstarch.Place the stuffed beets in a oven dish and pour over the stock.Add a quarter bunch of chopped tarragonto the stock and coverthe dish with tinfoil.Place the oven tray into thepreheated oven. Gently cook thedish for 45 minutes. Finish the filled beets with somecrème fraiche. Enjoy!