Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Snacks
Stuffed Beetroot Cups
An original appetizer made from boiled beets with two types of creamy cheese and vegetable fillings.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the peeled beets in salted water until tender beforehand, then let them cool.
2
Peel the garlic, wash the cilantro, and pat it dry.
3
Carefully scoop out the flesh of the beets using a teaspoon to create hollow barrels while maintaining their shape.
4
Mince the garlic finely and chop the cilantro.
5
Combine the cream cheese, cilantro, and garlic until smooth for the first filling.
6
Grate the peeled carrots on a coarse grater and chop the parsley finely.
7
Combine the processed cheese, carrots, and parsley until smooth for the second filling.
8
Stuff some of the beet cups with the first filling and the rest with the second.
Comments
Log in to leave a comment.
No comments yet. Be the first!