Stuffed Beetroot with Goat Cheese and Walnut Filling
Gastronomic adventure with our Stuffed Beetroot recipe, where the ordinary becomes extraordinary. Roasted to perfection, these beetroots unveil their natural sweetness, providing a vibrant canvas for the decadent combination of goat cheese and walnuts. Each bite is a journey through contrasting textures and rich, savory undertones.
As you savor the beet’s tender embrace, the goat cheese delivers a creamy indulgence, while the walnuts add a delightful crunch. Drizzled with honey and balsamic vinegar, this dish perfectly balances sweet and tangy, leaving your taste buds in delight.
You can also check out our other Appetizers Recipes or Beets with Horseradish: A Traditional Ukrainian Delight.
Stuffed Beetroot with Goat Cheese and Walnut Filling
Roasted to perfection, these beets cradle a luscious blend of goat cheese and walnuts, drizzled with honey and balsamic vinegar. A culinary symphony that's easy to create at home!
Ingredients
- 4 pcs medium-sized beetroots washed and trimmed
- 5 oz goat cheese crumbled
- ½ cup cup walnuts chopped
- 2 tbsp honey
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes or until the beetroots are tender when pierced with a fork
- Once the beetroots are cooked, remove them from the oven and let them cool slightly. Then, peel off the skin and cut a small portion from one end of each beetroot to create a stable base.
- With a melon baller or a small spoon, scoop out the center of each beetroot to create a hollow cavity. Reserve the scooped-out beetroot for another use or discard.
- In a bowl, mix the crumbled goat cheese and chopped walnuts. Season the mixture with salt and pepper to taste.
- Stuff each beetroot with the goat cheese and walnut mixture, pressing it gently to fill the cavity.
- Drizzle honey and balsamic vinegar over the stuffed beetroots
- Place the stuffed beetroots back in the oven for an additional 10-15 minutes or until the filling is heated through and slightly melted.
- Remove from the oven and garnish with fresh thyme leaves.
