Stuffed beetroot
6 servings
60 minutes
Stuffed beetroot is an amazing combination of simple ingredients turned into a gastronomic masterpiece. Baked until tender, the beetroot is filled with aromatic minced meat mixed with rice and golden onions. This dish embodies the coziness of home cooking and the traditions of an author's approach. Its taste is a harmony of sweet beet tones, tenderness of meat, and spiciness of spices, complemented by a creamy sour cream sauce. It is perfect for both festive tables and everyday dinners, bringing warmth and richness. It is easy to prepare and looks impressive—this is a case where simplicity meets elegance.
1
Wash the beetroot, bake in the oven until half-cooked, then peel and scoop out the core with a teaspoon.
- Beet: 1 kg
2
Cook the rice. Cut the washed meat, pass it through a meat grinder, mix it with boiled fluffy rice and finely chopped fried onion, adding salt and pepper.
- Rice: 0.5 glass
- Meat: 500 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Fill the beet with meat filling and rice, place it in a greased pan, and bake in the oven for 15-20 minutes.
- Beet: 1 kg
- Meat: 500 g
- Rice: 0.5 glass
4
Before serving, pour sour cream over the beetroot, put it back in the oven for a few minutes, then transfer to a dish and drizzle with the resulting sauce.
- Beet: 1 kg
- Sour cream: 1 jar