Baked beetroot

Recipe from: 6/11/1998 12:00:00 AM
Ingredients 7
Servings 2


Serving Change
  • 1
    large onion, finely chopped
  • oil
  • 190
    soft breadcrumbs
  • 50
    chopped fresh parsley
  • 125
    grated Cheddar cheese
  • salt and freshly ground black pepper
  • 10
    cooked medium-sized beetroot, skinned


Preheat the oven to 180 ºC and spray an ovenproof dish with non-stick spray. Sauté the onion in a little oil until tender. Add the breadcrumbs and stir-fry for another minute. Remove from the heat and cool. Stir in the parsley and cheese and season well with salt and black pepper. Cut off the tops and bottoms of the beetroot and hollow each one out carefully using a sharp-pointed knife. Spoon a little of the filling into each hollow and sprinkle some of the remaining crumbs over and in between the beetroot. Bake for 15 minutes until the filling is golden brown and the beetroot hot. Allow one beetroot per person.

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