Ingredients

For the marinade

filling

Features

Description

1. Beets clear of leaves, wash thoroughly and scrape brush (do not touch the skin, and the tail can be left). In a jar with a tight lid to put all the marinade ingredients and shake the mixture to become homogeneous. Beets grease the part of the marinade and put in shape. Tightly cover with foil and bake in the oven heated to 190 degrees, about half an hour, or until tender. Remove from the oven and cool.

2. Remove the skin from the beets, the beets each cut in half and cut the flesh with a spoon in Paris or other means available. Sprinkle with half the remaining beet marinade.

3. Burguli * Wash and boil in salted water. Fold in a sieve and dry.

4. Lentils thoroughly wash and boil until cooked in plenty of water. Fold in the sieve. Red lentils can be replaced by brown, but it does require pre-soaking in water.

5. Stir Burguli with lentils, add herbs, onions, season with vegetable oil and lemon juice, salt and pepper. Let it all infused for half an hour. Now you can add some pistachios and sunflower seeds and fill the halves stuffed beets. Garnish with strips of fresh lemon zest (by the way, if you want you can add a little grated zest in the filling).

Translated by site: wday.ru