Beet with Spicy Spinach and Wheat Stuffing

Wash beet well and cook in plenty of salted water or in steamer until tender. Cut the top off the soft beets, scoop out and finely chop the beet flesh. Season the whole beets with salt and pepper.

Cook the wheat in plenty of water according to package directions until tender, drain and set aside.

Defrost the spinach, roughly chop the tomatoes and finely chop the shallots.

Sauté the shallots in the oil of the pickled tomatoes until translucent, add the remaining ingredients and season well with salt and pepper.

Fill the hollowed beets with it, drizzle with olive oil and roast in the oven at 160 °C for about 25 minutes.

Garnish with fresh horseradish before serving.

Preparation Tip:

Caraway is a spice that goes particularly well with beet. If you would like to vary the recipe a little, season the beet meat not only with salt and pepper, but also with a pinch of ground caraway.

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