Stuffed beetroot

1 serving


Wash the beetroot thoroughly and cook for 3-4 hours until cooked, then peel and cut out the middle. Boil the eggs hard-boiled, cool, peel and cut into small cubes. Rinse the rice well and boil until cooked (1 part of the rice to
1. 8 parts of the water). Peel and finely chop the onions. Peel and slice the carrots into thin strips. Wash the sweet pepper, remove the seeds and stalks, and also cut into thin strips. Heat the vegetable oil in a frying pan and fry the onions until golden. Then add the carrots, sweet peppers and fry for a further 3-5 minutes. Wash the parsley greens with warm water and finely chop (you will not need the stems). Mix the rice with eggs, parsley (leave some parsley for the sauce) and fried onions, carrots and sweet peppers, season with salt, red and black ground pepper, mix thoroughly and fill the minced holes in the beets. Place the beetroot on a sesame (or olive) oil-greased baking tray, sprinkle with breadcrumbs, drizzle with the rest of the sesame oil and bake in the preheated oven at moderate temperature until tender. When serving beetroot on the table, pour it over the cooked sour cream sauce or serve the sauce separately.