Stuffed Beet – Beet

Remove the peel from the cooked beets, cut them evenly at the root (so that the beets can stand stably), carefully hollow them out with a cookie cutter, putting the beetroot pieces to one side.

Fry the bacon slices in a dry frying pan (they must still be pliable), wrap the beet with it, tie with string (put the frying pan with the bacon fat aside for later).

Generously sprinkle bread crumbs over the inside of the beets and fill. (Filling: see below). Note: the quantities n are to be adjusted d to the r beetroot size!!). Sprinkle with parmesan, place in n a buttered dish, pour a little soup around and steam in a stove heated to 200 °C for 20 to 30 min.

In the meantime, cook the beet meat in the bacon fat until soft, season with salt and freshly ground pepper and serve with the stuffed beet.

Stuffing 1 ==========

Sauté peppers and onion in oil until soft, add raisins, long grain rice and bananas. Season heartily with pepper, marjoram, salt and mint.

Filling 2 ==========

Fry the toast cubes in butter until golden brown, add garlic and fry for the last minute. Stir in cheese, season with pepper.

Filling 3 ==========

Boil the vegetable broth with the long grain rice and the curry (1), cook lightly al dente. Add the raisins and simmer for 20 minutes with the lid off.

Heat the butter in a frying pan.

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