Beetroot filled with feta.
1. Boil beetroot with skin for 45 mins. in salt water.
2. Wash with cold water, peel and cut of a small lid.
3. Preheat the oven at 200 C.
4. Make a hole into each beetroot with a spoon. Keep what was taken out, mince it and mix with crushed garlic, sour cream, marjoram leaves, and crushed feta. Add salt, pepper, and reddish to taste.
5. Fill the beetroot with the mixture and add the lid.
6. Put them into a greased, heat resistant form. Bake for 35 minutes.
The dish goes well with pan fried potatoes.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 170 | ||
Calories from Fat: 97 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 453.6mg | 16 % | |
Potassium 343.5mg | 9 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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