Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Beets |
| ¼ cup | Oil |
| ½ cup | Kohlrabi, chopped |
| 12 \N | 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.