Description
Sweet juicy Burgundy beets goes well with fragrant wild mushrooms, and couscous gives satiety to the dish.
Ingredients
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Beets
5 piece
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Mushrooms
150 g
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Carrots
50 g
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Onion
50 g
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Couscous
2 Tbsp
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Tomato paste
1 Tbsp
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Sour cream
5 Tbsp
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Water
100 ml
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Vegetable oil
3 Tbsp
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Salt
0.5 tsp
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Black pepper
-
Greens
Cooking
Boil beetroot until tender, cool and peel.
In skillet, heat vegetable oil and saute the mushrooms (pre-chopped) for 20 minutes.
Onion cut into cubes, carrots grate on a coarse grater, add to the pan mushrooms. Tomato paste dilute with water, add to the vegetable and mushroom mixture, stir and simmer under the lid closed for another 10 minutes.
Add the dry couscous, salt and pepper to taste, stir and leave under a lid.
Have beet a little cut off the top and with a teaspoon carefully remove the core, leaving a wall thickness of 5 mm.
Beets to fill the prepared stuffing.
The beets place them in a baking dish. On top of each beet put 1 tbsp of sour cream. Bake in a preheated 180 degree oven for 20 minutes.
The dish is served hot with sour cream and issued the greens.
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