I am a little obsessed with beets at the moment. I love how healthy they are and that I can get beet root with beet greens when I get them, so that I have two kinds of vegetables in one. I also really like using both the roots and the greens in one dish. That was how this dish came about and I really love it. If you are not a big beet fan, you might still like this, but scoop out as much flesh as you can so there is less beet to eat.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 small beets
- beet greens from the beets
- 1 garlic clove, minced
- 2 ounces Les Petite Fremiere Havarti
- Salt and pepper to taste
- 1 egg white
Wash beets and wrap in tinfoil. Place on a baking sheet and put in a 350 degree oven for about 60 minutes, until a knife can push through the center. Remove from oven and allow to cool.
Chop greens and saute greens in a a pan with a tiny bit of oil and add garlic. Cook until wilted, remove from heat, place in a bowl. Add cheese, salt and pepper to taste and egg white.
Peel the beets and then scoop out as much flesh as you can from the beets. If they are larger beets you really want to scoop it out and you can set aside all the flesh to make my Beet Fritters.
Place beets on a baking pan, fill with stuffing and bake for about 45 minutes to an hour.