Description
We all know that beet is one of the most useful vegetables! But cooking beets we do not so often: her destiny is soup and salad... But if you dedicate the red vegetable is a little more time and creativity, you can create beautiful, delicious dish! The idea of stuffing beet and amazing pomegranate sauce I picked up from the wonderful Lara (i-lara, LJ). But the toppings were tailored to the tastes of my favorite men. It turned out so delicious!!! Go, you will not regret it!
Ingredients
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Beets
2 piece
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Wild rice
70 g
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Apple
30 g
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Pine nuts
30 g
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The Apium graveolens Dulce
50 g
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Raisins
30 g
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Olive oil
2 Tbsp
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Salt
-
Pepper white
-
Pomegranate juice
5 Tbsp
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Balsamic
1 Tbsp
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Brown sugar
1 Tbsp
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Water
-
Chicken egg
1 piece
Cooking
First prepare beets. You need to devein, cut off the tops to make the base. If it is tails, they are best left for beauty.
Cut the cap with a ponytail and over. The hard part is removed from the beet pulp. It is easier to do here's a round spoon. Don't throw away the pulp. It is possible to make eggs or boiled along with stuffed with beets. It is delicious, believe me ))
The basis for the stuffing I picked up wild rice. It also perfectly fit any rice mixture from the Mistral. The rice should boil until soft.
Combine rice, finely chopped celery and Apple, pine nuts, raisins, an egg, a spoonful of olive oil, salt and pepper to taste.
Stuffed with a mixture of beets. In a pot with thick walls pour pomegranate syrup (juice), balsamic vinegar, olive oil, add the sugar, salt, pepper, a little water. Stir well. Stacked beets. Camouflage hats (or put them next). There can also put the beet residues. And topped up with water to about the middle of beets.
Bring to a boil over high heat, then reduce the fire and cook the beets, covered for about hours until tender. But don't get carried away, not to get beet porridge ))) When the beetroot is ready, carefully remove it. And the juice continue to cook over high heat until it is boiled and becomes thick like syrup. These syrup liberally drizzle the beets with the flow. The sauce is sweet and sour. So delicious that the language can be swallowed!
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