Stuffed Beet

In addition to the valuable autocyanins and vitamins, beet also contains a relatively large amount of nitrate. You should therefore avoid reheating them if possible. The root vegetable is exceptionally well tolerated by pregnant women.

Rinse and clean beet. Buckwheat and vegetable soup in a Kelomat form. Place a sieve insert on feet above and pour in the beet. Cook on normal heat for about 30 minutes. Steam the pot. Remove beets and grains and cool. Hollow out the inside of the beets with a potato corer. Mash the feta cheese with half of the crème fraîche, the finely chopped dill tips and a tiny bit of pepper, mix with the grains and fill into the beets. Place in a gratin dish and place under the broiler about 15 cm apart. Grill for 10 minutes until the filling is hot. In the meantime, mash the scooped out beet meat with the remaining crème fraîche and heat it up, season it strongly with salt and freshly ground pepper and offer it with the stuffed beets.

Cut and serve with sour whipped cream as a leaf salad.

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