Beetroot with Cheese Filling

Ingredients

• 4 large beetroot bulbs
• Salt
• 2 Garlic cloves
• 150 g Sour cream
• 250 g goat soft cheese
• 2 tbsp dried cranberries
• 1 tsp Dried Italian herbs
• 1 tsp organic lemon zest
• Salt
• pepper (ground)
• 100 ml olive oil
• 2 tbsp freshly chopped basil

Instructions

1. 1.

   Wash the beetroots, place them in a steamer basket and steam in a covered pot for about 50 minutes. Let cool, cut off the top, then carefully hollow out with a melon baller. Chop the flesh into small pieces. Flatten the bottoms of the bulbs for better stability and set them on a rack.

2. 2.

   Preheat oven to 200°C (400°F) fan or conventional heat.

3. 3.

   Peel garlic and mix with sour cream. Dice goat cheese and stir in cranberries, herbs, and lemon zest. Season with salt and pepper, taste, then briefly fold in the beet cubes. Fill the hollowed beetroots with the mixture and drizzle with olive oil. Bake for about 30 minutes.

4. 4.

   Sprinkle with basil before serving.