These stuffed beets are a delicious combination of tender roasted beets stuffed with a savory mixture of quinoa, feta cheese, and fresh herbs. This dish is perfect as a side dish or a vegetarian main course, and it's sure to impress your guests with its beautiful presentation and amazing taste. The sweetness of the beets pairs perfectly with the tangy feta cheese and the earthy flavors of the quinoa and herbs. Give this recipe a try and take your beet dishes to the next level!
Ingredients
- 4 large beets
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Wash and trim the tops and bottoms of the beets, leaving a bit of the stem intact. Wrap the beets individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast them in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- While the beets are roasting, prepare the stuffing mixture. In a large bowl, combine the cooked quinoa, feta cheese, chopped parsley, dill, mint, and walnuts. Drizzle with olive oil and season with salt and pepper. Mix well to combine all the ingredients.
- Once the beets have cooled enough to handle, carefully remove the foil and cut off the tops. Use a spoon or a melon baller to scoop out some of the flesh from the center of each beet, creating a hollow space for the stuffing.
- Fill each beet with the quinoa stuffing mixture, pressing it down gently to fill the cavity.
- Return the stuffed beets to the baking sheet and place them back in the oven for an additional 10 minutes, just to warm the stuffing and melt the feta cheese.
- Remove from the oven and let them cool for a few minutes. Serve the stuffed beets as a side dish or a main course. They can be enjoyed warm or at room temperature.
