Stuffed Beets

Ingredients

• 180 g bulgur
• 700 ml classic vegetable broth
• 300 g organic orange (2 organic oranges)
• 800 g cooked beets (vacuum-packed; 8 cooked beets)
• 0.5 tsp ground coriander
• Salt
• 30 g pumpkin seeds (2 tbsp)
• 20 g butter (1 tbsp)
• 200 g yogurt (3.5% fat)
• Pepper

Instructions

1. 1.

   Add bulgur and vegetable broth to a pot and bring to a boil. Cover and simmer over low heat for about 12 minutes.

2. 2.

   Meanwhile, rinse one organic orange hot and dry it. Thinly peel half the zest with a paring knife and cut into fine strips.

3. 3.

   Peel both oranges so that the white pith is removed as well. Separate fruit segments from the membranes, catching the juice in a bowl.

4. 4.

   Drain the beet roots and slice them horizontally in half. Using a melon baller, scoop out enough flesh to create a small indentation on each half. Set aside the scooped flesh. (Work with gloves for better color preservation.)

5. 5.

   Fold orange segments and half of the zest strips into the bulgur, seasoning with coriander and salt.

6. 6.

   Fill the hollowed beet halves with the orange-bulgur mixture, sprinkle pumpkin seeds on top, and place in a shallow baking dish (~3 L capacity).

7. 7.

   Add 125 ml water. Distribute small butter flecks over the filling and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 25 minutes.

8. 8.

   Transfer the scooped beet flesh to a tall vessel with the collected orange juice and blend with an immersion blender.

9. 9.

   Stir in yogurt, season with salt and pepper. Plate the stuffed beets with the orange yogurt sauce and garnish with remaining orange zest.