Red Beet Balls with Lentil Sheep Cheese Filling

Ingredients

• 1200 g red beet (4 pieces)
• 60 g red lentils
• 1 Spring onion
• 60 g feta (50% fat in cream)
• 4 tbsp sour cream (10% fat)
• Salt
• Pepper
• 2 sprigs fresh oregano (for garnish)

Instructions

1. 1.

   Wash the red beets. In a pot bring water to boil, place the beets in a sieve over it and steam for about 40 minutes until tender. Peel, let cool, then hollow them out.

2. 2.

   Meanwhile rinse the lentils and drain. Wash and trim the spring onion, cut into rings. Cube the feta and mix with lentils, spring onions, and sour cream. Season the filling with salt and pepper. Stuff the hollowed beets and place in a baking dish.

3. 3.

   Bake the stuffed beet balls in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for about 20 minutes. While baking, wash oregano, shake dry, and pluck the leaves. Sprinkle the baked beet balls with oregano before serving.