Cut the onion, zucchini, peeled potato, the leek and celery into small pieces.
Fry it in the pan and add the chopped ginger, bay leaf, salt and blackpepper, and boil it. Skim it and then shortly boil it on high heat. Skim again and simmer for two hours on low heat .
Fry the onion and garlic in a frying pan and add the chopped apricots. Then add the vegetable mince(&samhoud food) and heat it for 3-4 minutes. Scoop the cooked beetroots and fill it with the content of the frying pan.
Preheat the oven to 356Fahrenheit.
Bind the vegetable stock after two hours with cornstarch.
Place the stuffed beets in a oven dish and pour over the stock.Add a quarter bunch of chopped tarragonto the stock and cover the dish with tinfoil.
Place the oven tray into the preheated oven. Gently cook thedish for 45 minutes. Finish the filled beets with some crème fraiche.