The time specified does not include roasting the beets. I suggest to cook the vegetables along the way. You bake bread or rolls, baked chicken, or meat - wrap in foil beets or eggplant, peppers or potatoes, squash, etc. - and bake along with the main course. Roasted vegetables can be stored in the refrigerator up to 5 days and in the freezer up to six months. So, wash, trim and bake the beets. Take the size per serving.

Sunflower fragrant oil ( not essential but delicious) fry the finely cut onion and squash into strips.

Pour soy sauce in the wok for frying TM Kikkoman and stew for 3 minutes on medium heat. The fire off. I don't salt the stuffing, so this amount of sauce.

Garlic chop, add to vegetables.

Chop the parsley and add to the pan. Mix well, the stuffing is ready.

Beets clean, cut off the bottom for stability and a lid. A teaspoon or specials. gadget cut inside, forming a Cup. Neatly cut the sides and bottom.

Stuff the beet cups filled and lightly tamped. Cover with a lid and send in the preheated oven, bake 10 minutes at 180 degrees. And beets, and the filling is ready, but the baking will help to unite their tastes, the filling will give the juice the beets.

Here and ready to "bombs".