Name: Oven-Roasted Beets Stuffed with Goat Cheese, Dates & Celery
Yield: Serves 4 (one beet per person) or 8 if halved
Ingredients: 6 tablespoons (90 ml) olive oil; 2 tablespoons pine nuts, briefly toasted in a dry skillet; ⅔ cup (75 g) crumbled goat cheese; 1 small clove garlic, minced; Sea salt and freshly ground black pepper; 8 dates, pitted and sliced; 4 ribs celery, diced; 1 tablespoon liquid honey; 4 large round beets, cooked and peeled; 3 tablespoons balsamic vinegar

Preparation info

Serves
4
(one beet per person)

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Serves very well as a starter, by the way. Delicious, really.

Ingredients

4 large round beets, cooked and peeled
6 tablespoons (90 ml) olive oil

Side dish
Starter
Vegetarian
Gluten-free

Method

Prepare

Slice off the top of each beet and scoop out the center with a sharp little spoon (or a melon baller), to ⅜ inch (1 cm) from the edge. Chop the scooped-out beet.

Heat the oil in a wok or a skillet. Sauté the celery, add the chopped beets and the garlic, and sauté everything. Add the dates. Toss everything around a few times. Take the pan off

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Oven-Roasted Beets Stuffed with Goat Cheese, Dates & Celery

Ingredients

Method

Prepare

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