Stuffed Beetroot

Name: Stuffed Beetroot
Total time: 30 min
Yield: 6
Ingredients: 6 medium beetroots; 8 tablespoons of cream cheese; 1 cup of ricotta cheese; 10 green olives, pitted; 100g of fresh minas cheese, cut into cubes; 1 tablespoon of chopped onion; Salt and pepper to taste; Olive oil and balsamic vinegar to taste for seasoning

1
6 medium beetroots
2
8 tablespoons of cream cheese
3
1 cup of ricotta cheese
4
10 green olives, pitted
5
100g of fresh minas cheese, cut into cubes
6
1 tablespoon of chopped onion
7
Salt and pepper to taste
8
Olive oil and balsamic vinegar to taste for seasoning

Ingredients

1
6 medium beetroots
2
8 tablespoons of cream cheese
3
1 cup of ricotta cheese
4
10 green olives, pitted
5
100g of fresh minas cheese, cut into cubes
6
1 tablespoon of chopped onion
7
Salt and pepper to taste
8
Olive oil and balsamic vinegar to taste for seasoning

Directions

1
Wash the beetroots well and cook them in water with a little salt until they're tender but still firm
2
Drain and remove the skin
3
Cut a lid on each beetroot and use a knife to scoop out some of the insides, leaving a 2cm border
4
In a bowl, mix together the cream cheese, ricotta, olives, minas cheese, and onion
5
Season with salt and pepper
6
Stuff the beetroots
7
Season with olive oil and balsamic vinegar.