Choose small beets, ideally of the same size, to ensure even cooking and a pleasant presentation. Wash them thoroughly under a stream of cold water, removing any impurities or dirt. In a large pot, place the beets to boil in cold salted water, making sure the water completely covers the vegetables. Boil them over medium heat until they become soft, but not so much that they crumble. Once boiled, carefully drain them and let them cool on a cutting board or plate.
After they have cooled, peel them with a sharp knife. Cut a cap about 1-2 cm from the top of each beet to create space for the filling. Using a teaspoon, carefully scoop out the insides of the beets, being careful to leave walls about 1 cm thick so they do not break.
Prepare the filling from half the amount of nuts. If you have whole nuts, you can crush or coarsely chop them, depending on your preference. Fill each beet with the nuts, distributing the filling evenly. This combination will provide a rich flavor and a crunchy texture.
In a pan, heat the oil and add the finely chopped onion. Sauté the onion over medium heat, stirring constantly until it becomes translucent and slightly golden. Add the remaining nuts, either crushed or ground, and mix well. This mixture will add a deep flavor and a pleasant contrast to the dish. After a few minutes of sautéing, extinguish everything with a little water and add salt to taste.
Place the stuffed beets in a baking dish, pouring the onion and nut sauce over them. Cover the dish with aluminum foil to prevent them from drying out. Preheat the oven to 180 degrees Celsius and place the dish inside for about 20 minutes, until the beets are well heated and the flavors have combined.
Serve the dish warm, as a savory appetizer or as a delicious side dish alongside a roast. The vibrant appearance of the stuffed beets will add a splash of color to the table, and their taste will captivate you immediately. This recipe is not only tasty but also healthy, thanks to the natural ingredients and the preparation method. Enjoy every bite!
After they have cooled, peel them with a sharp knife. Cut a cap about 1-2 cm from the top of each beet to create space for the filling. Using a teaspoon, carefully scoop out the insides of the beets, being careful to leave walls about 1 cm thick so they do not break.
Prepare the filling from half the amount of nuts. If you have whole nuts, you can crush or coarsely chop them, depending on your preference. Fill each beet with the nuts, distributing the filling evenly. This combination will provide a rich flavor and a crunchy texture.
In a pan, heat the oil and add the finely chopped onion. Sauté the onion over medium heat, stirring constantly until it becomes translucent and slightly golden. Add the remaining nuts, either crushed or ground, and mix well. This mixture will add a deep flavor and a pleasant contrast to the dish. After a few minutes of sautéing, extinguish everything with a little water and add salt to taste.
Place the stuffed beets in a baking dish, pouring the onion and nut sauce over them. Cover the dish with aluminum foil to prevent them from drying out. Preheat the oven to 180 degrees Celsius and place the dish inside for about 20 minutes, until the beets are well heated and the flavors have combined.
Serve the dish warm, as a savory appetizer or as a delicious side dish alongside a roast. The vibrant appearance of the stuffed beets will add a splash of color to the table, and their taste will captivate you immediately. This recipe is not only tasty but also healthy, thanks to the natural ingredients and the preparation method. Enjoy every bite!
Ingredients
-1- 1.5 kg round red beet (smaller size) -400 g walnut -400 g onion -150 ml oil -salt (to taste)