Roquefort‑Filled Beetroot Cups

Ingredients

• 1 kg small beets
• 2 tbsp soft butter
• 1 onion
• 150 g Roquefort
• 2 tbsp crème fraîche
• Salt
• freshly ground pepper
• 0.25 bunch chives

Instructions

1. 1.

   Peel the beetroot cups and steam for about 20 minutes until tender. Let them cool slightly, then cut off each lid. Hollow out the beets (e.g., with a small melon baller) and finely mash the pulp in a bowl with a fork. Butter an oven dish and place the hollowed beets inside.

2. 2.

   Peel and dice the onion very finely. Add the remaining butter to a pan and sauté gently for about 5 minutes over low heat until soft. Dice the Roquefort. Stir the beet pulp, Roquefort, and crème fraîche together. Let it simmer lightly for about 5 minutes, seasoning with salt and pepper.

3. 3.

   Wash the chives, pat dry, and cut into small ribbons. Spoon the mixture into the beetroot cups and replace the lids. Sprinkle with chives and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 10 minutes.

4. 4.

   Remove the Roquefort‑filled beetroot cups from the oven and serve warm.