Stuffed Beets
Beets are known for their vibrant color and are packed with essential nutrients. They are a great source of fiber, folate, and vitamin C.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Stuffed Beets
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Wash the beets and trim off the tops and bottoms. Wrap each beet in aluminum foil and place them on a baking sheet. Bake for 45-60 minutes, or until the beets are tender when pierced with a fork.
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While the beets are baking, cook the quinoa according to the package instructions.
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In a skillet, heat olive oil over medium heat. Add the red onion and garlic, sauté until softened.
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Add the spinach to the skillet and cook until wilted. Remove from heat.
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Once the beets are cool enough to handle, peel off the skin and cut off the tops. Scoop out the center of each beet to create a hollow cavity.
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In a bowl, combine the scooped-out beet flesh, cooked quinoa, sautéed spinach mixture, feta cheese, pine nuts, lemon juice, dried oregano, salt, and black pepper. Mix well.
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Stuff each beet with the quinoa and spinach mixture.
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Place the stuffed beets on a baking sheet and bake for an additional 10-15 minutes.
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Remove from the oven and let them rest for 10 minutes before serving.
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Serve the stuffed beets warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 16g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.