Beetroot with minced meat filling

Name: Beetroot with minced meat filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Balls (approx. 175 g each) Beetroot; 2 Spring onions; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 100 ml hot vegetable broth (instant); 1 kg Potatoes; 200 ml Milk; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Balls (approx. 175 g each) Beetroot
2 Spring onions
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
100 ml hot vegetable broth (instant)
1 kg Potatoes
200 ml Milk
7-10 Tbsp Marjoram

Directions

1
Pre-cook the beetroot in boiling water for about 20 minutes. Clean and wash spring onions and cut into thin rings. Knead minced and spring onions. Season with salt, pepper and caraway. Take out beetroot, peel, halve and hollow out with a ball cutter or a teaspoon.
2
Add the chopping mass. Put the beetroot into a flat casserole dish, pour in the stock and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes. In the meantime, peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
3
Drain the potatoes. Warm the milk. Mash potatoes with a potato masher, add milk. Season the puree with salt if necessary. Arrange mashed potatoes and 2 scoops of beetroot on a plate.
4
Garnish as desired with marjoram.