Thyme-Millet-filled Bloody Beetroots with Sweet Root Kraut

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Thyme-Millet-filled Bloody Beetroots

  • 8 small sized or 4 middle sized beetroots with their leaves still on
  • 300 g millet
  • vegetable stock powder
  • nutmeg
  • (fresh) thyme
  • pepper
  • 1 garlic clove
  • a handfull of apricot kernels (or almonds)
  • 2 tablespoons of agave syrup
  • vegetable oil (canola/corn/sunflowerseed)
  • almond-, oatmeal- or soy cuisine cooking cream
  • salt
  • vegan
  • glutenfree
  • lactofree

My happy balcony gardening provided me with some cute little beetroots I harvested a few days ago.

Their leaves were so beautiful that I didn’t want to throw them away and after some research I found out that it’s possible to eat them too by preparing them similar to spinach or chard.

So I filled the little fellas with thyme-infused millet and served them with their own kraut that has a certain bitterness I eased with agave syrup.
I got so much left that I made some polenta pizza the next day topping it with beetroot kraut and vegan mozarella…

Thyme-Millet-filled Bloody Beetroots with Sweet Root Kraut

Peel the cleaned beetroots and boil in hot water for almost around 45 minutes. I put some yogi tea into the water to make it more spicy (cardamom, clove, cinnamon, ginger, black pepper).

In the meantime you can prepare everything else. Wash the millet in a sieve, then cook it in 3 times as much water (900 ml) for around 30 minutes. Add some thyme and vegetable stock powder while cooking, it can still be a bit al dente as it will soften in the oven. Flavor with salt, pepper, nutmeg and some more thyme.

Mince the apricot kernels and roast them in a pan without fat until they get gently brown, put them aside.

Was and cut the beetroot kraut into small bits and throw them into a deep pan together with the minced garlic clove, the agave syrup and some oil. Steam for a few minutes on low temperature.

Check with a spoon if the beetroots a soft enough to be filled, if yes - take them out of the (yogi-tea)water and add some of the water to the beetroot kraut.

Cut off the beetroots heads and throw the minced leftover beetroot meat into the kraut or eat it right away.

Fill them with thyme-millet, place in a casserole, add a few drops of oil on each and bake them in the oven at 190° C for around 10 minutes.

For the sauce, seperate the kraut from it’s liquid with a sieve, add some more beetroot-yogi-tea-water to the pan and reduce it slowly until it thickens,  shortly before you serve it add some cooking cream and, if needed, salt, pepper.

Serve the baked beetroots with the kraut (sprinkled with apricot kernels) and the sauce,

Guten Appetit!

homegrown beetroots



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