Elevate your plant-based cooking with this stunning and nutritious stuffed beetroot recipe. Combining earthy beetroots, protein-packed quinoa, crunchy walnuts, and a creamy tahini sauce, this dish is a feast for both the eyes and the palate.
Ingredients
For the Stuffed Beetroots
- 4 large beetroots
- 100g (½ cup) quinoa
- 250ml (1 cup) vegetable stock
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 50g (½ cup) walnuts, roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Salt and pepper to taste
For the Tahini Sauce
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 pinch of salt
- 3-4 tablespoons water (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Beetroots
- Preheat oven to 400°F (200°C)
- Wash beetroots thoroughly
- Wrap individually in aluminum foil
- Roast for 45-60 minutes until tender
- Let cool, then carefully hollow out the center
- Cook the Quinoa
- Rinse quinoa under cold water
- In a saucepan, combine quinoa and vegetable stock
- Bring to a boil, then reduce heat
- Simmer for 15 minutes until liquid is absorbed
- Fluff with a fork and set aside
- Prepare the Filling
- Heat olive oil in a skillet
- Sauté chopped onion and garlic until translucent
- Add cumin, salt, and pepper
- Mix in cooked quinoa and chopped walnuts
- Cook for an additional 2-3 minutes
- Assemble and Finish
- Carefully stuff roasted beetroots with quinoa mixture
- Return to oven for 10 minutes to warm through
- Make the Tahini Sauce
- In a small bowl, whisk tahini
- Add lemon juice and maple syrup
- Gradually add water to reach desired consistency
- Season with a pinch of salt
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 12g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 8g
Cooking Time:
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 4
Cooking Tips and Tricks
- Choose beetroots of similar size for even cooking
- Use a melon baller or spoon to hollow out beetroots
- Toast walnuts briefly for enhanced flavor
- Don’t discard beetroot centers – use in salads or smoothies
Variations and Substitutions
- Ingredient Alternatives:
- Replace walnuts with pecans or almonds
- Use different herbs like thyme or rosemary
- Add roasted garlic for extra depth
- Dietary Modifications:
- Gluten-free: Naturally gluten-free recipe
- Nut-free: Omit walnuts or replace with seeds
- Add nutritional yeast for cheesy flavor
Frequently Asked Questions
Q1: Can I prepare this in advance? A: Roast beetroots and prepare filling a day ahead. Assemble before serving.
Q2: How do I store leftovers? A: Refrigerate components separately for up to 3 days.
Q3: Can I use other grains instead of quinoa? A: Try bulgur, rice, or millet as alternatives.
Q4: Is this dish good for meal prep? A: Yes, great for make-ahead lunches or dinners.
Q5: How can I make the tahini sauce creamier? A: Add more water gradually and whisk thoroughly.
Storage and Make-Ahead Tips
- Store beetroots and filling separately
- Reheat in oven at 350°F (175°C)
- Keep tahini sauce refrigerated
- Best consumed within 2-3 days
Enjoy this beautiful, nutrient-rich stuffed beetroot dish – a true celebration of plant-based cooking!