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Stuffed beetroot with Ricotta and Herby Crumbs

Posted on September 3, 2015 by in vegetables, vegetarian

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Stuffed Beetroots

Stuffed Beetroot is delicious. It also does not mess all over your plate and the stuffing……. is a personal matter!

Last week sometime I discussed a beetroot recipe on my Facebook page and one of the readers commented on how much she hates beetroot. She said it tastes like nothing and it messes all over her plate, turning all er food into a beetroot red mess. Needless to say, I challenged her to come for supper so that I can change her mind about beetroot. We love it, yes even in the beetroot salad form that colors the whole plate. Stuffed beetroot can be a delicious vegetarian main course or a side dish. The stuffing for the stuffed beetroot can be something different every time you make it.

Stuffed Beetroots

Here are a few ideas:

  • cream cheese and chives
  • blue cheese and walnuts
  • feta and chopped olives
  • feta and sundried tomatoes

So, as you can see the possibilities are endless. My stuffed beetrootswere made with whatever I had in the fridge. Which were homemade ricotta, parmesan and herby crumbs.

Stuffed Beetroot

Now for the bloody (sorry bleeding) beetroot.Here are my 2 best tips

  • Baking or roasting the beetroot helps.
  • When trimming, leave at least an inch of the leaf stems attached and do not remove the root. The stem and root are removed after cooking.

Stuffed Beetroot

Stuffed Beetroot wit Ricotta and Herby Crumbs

serves 4

8 small beetroots – washed and scrubbed with a vegetable brush

45 ml olive Oil

fresh thyme

salt and pepper

For the stuffing

125 ml fresh ricotta or feta

30 ml fresh chopped mint and basil

10 ml lemon zest

salt and pepper

For the Herby Crumbs

100 ml fresh breadcrumbs

15 ml fresh chopped mint and basil

freshly ground pepper


a little olive oil


Preheat oven to 180C. Place the beetroot on a big sheet of foil, drizzle with olive oil, season with thyme, salt and pepper and roast in the oven for 45 min or until soft when pricked with a fork. Cut the root and stem parts off and remove the skins. Place the beetroots in a baking dish. On the top of each beetroot, take a teaspoon and make a hole at the top each beetroot  for the stuffing. Scoop the filling into each cavity. Mix the crumbs, herbs and seasoning and scatter over the stuffed beetroots. Drizzle with olive oil and bake in the oven until the stuffing starts to melt and the crumbs golden brown.

Stuffed Beetroot

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One Response to “Stuffed beetroot with Ricotta and Herby Crumbs”

  1. Bridget 4 September 2015 at 9:39 am #

    I can;t get enough of beetroot, I juice it in the mornings, grate it slice it and dice it in salads and roasted with balsamic vinegar is one of my favs.
    It colours up any plate. I will definitely be trying this recipe!

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