- 2 kg beet root boiled then peeled
- For the stuffing:
- 2 tablespoons vegetable oil
- 3 large onions, diced
- ½ kg minced beef
- 2 cups mushrooms or 200 g, chopped
- 1 cube MAGGI Chicken Stock
- ½ cup or 125 ml water
- 2 cloves crushed garlic
- ½ cup walnuts or 50 g, crushed
- ¼ cup raisins
- For the sauce:
- 3 cubes MAGGI Chicken Stock
- 4 cups water or 1 liter
- 1½ tablespoons corn flour, diluted in 3 tablespoons of water
Stuffed Beet Roots
INGREDIENTS
Stuffed Beet Roots with
Stuffed Beet Roots with 
- 2 kg beet root boiled then peeled
- For the stuffing:
- 2 tablespoons vegetable oil
- 3 large onions, diced
- ½ kg minced beef
- 2 cups mushrooms or 200 g, chopped
- 1 cube MAGGI Chicken Stock
- ½ cup or 125 ml water
- 2 cloves crushed garlic
- ½ cup walnuts or 50 g, crushed
- ¼ cup raisins
- For the sauce:
- 3 cubes MAGGI Chicken Stock
- 4 cups water or 1 liter
- 1½ tablespoons corn flour, diluted in 3 tablespoons of water
HOW TO PREPARE
Stuffed Beet Roots with
Stuffed Beet Roots with
1
Heat oil in a pan, add diced onions and sauté for 4 minutes. Add meat, mushrooms and cook for 15 minutes or until meat is well done.
2
Dissolve MAGGI Chicken Stock cubes with water. Add garlic to the stock. Pour the stock over the meat and cook the mixture on medium heat for 4 minutes.
3
Add walnuts and raisins to the mixture. Stir well and remove pan from heat and set aside.
4
Using a spoon, scoop out the inside part of the beetroot, so it becomes hallow. Reserve the stuffing.
5
Stuff the beetroot with the meat stuffing and place them in an oven tray, and bake in 200°C for 10 minutes.
6
Dissolve 3 cubes of MAGGI Chicken Stock with a liter of water. Add diluted flour to thicken the sauce.
7
Chop the beetroot stuffing and place it as a bed on a serving dish. Place the stuffed beetroot over the dish and pour the sauce over them.
8
Serve hot.
NUTRITIONAL INFORMATION
Stuffed Beet Roots with
Stuffed Beet Roots with
- Energy 452 (Kcal)
- Protein 29 (g)
- Carbohydrate 50 (g)
- Total Fat 20 (g)
REVIEWS
Stuffed Beet Roots with
