Beets stuffed with vegetables and rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Beets |
| ¼ | cup | Oil |
| ½ | cup | Kohlrabi, chopped |
| 12 | Green olives, chopped | |
| ¾ | cup | Sour pickles, chopped |
| 1 | cup | Onion, chopped |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt and pepper |
| 1 | cup | Rice, cooked |
| 1 | teaspoon | Thyme (opt'l.) |
| ⅓ | cup | Parsley, chopped |
| 6 | slices | Lemon, peeled |
Directions
Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a ½" shell. Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff beets with this mixture and cover each with a slice of lemon. Bake in a preheated 325 F oven for 35 minutes.
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