This surprising combination of stuffed beetroot with salty and creamy cheese works on the barbeque just as well as in the oven and makes an interesting starter for 4. Or served with a side of CousCous it is a vegetarian main course for two.
Cut a lid from the beet roots and hollow out using a triangle Deko Twister. Leave a 1cm / 0.5 inch thick bottom.
Tipp: If you like to use fresh beetroot boil it in salted water until soft. You do not need to peel it. When using peeled beetroot make sure you wear protective gloves to avoid stains.
Preheat oven to 180°C / 350°F (160°C/320°F convection mode). Alternatively prepare your grill for indirect medium heat. Grill stuffed beets until the parmesan becomes crisp and golden brown.