Beets stuffed with vegetables & rice

Yield: 6 Servings

Measure Ingredient
6 larges Beets
¼ cup Oil
½ cup Kohlrabi, chopped
12 eaches 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

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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