Stuffed beets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Beets |
| 6 | tablespoons | Grated sharp cheese |
| 2 | tablespoons | Bread crumbs |
| 2 | tablespoons | Sour cream |
| 1 | tablespoon | Pickle relish |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Butter |
| ¼ | cup | White wine |
Directions
Hollow out beets, or use beets that have been used for making candy cane garnishes.
Cook the hollowed out beets in lightly salted water until tender.
Cool and remove the skins. Heat oven to 350F. Mix the cheese, bread crumbs, sour cream, pickle relish and seasonings. Stuff the beets with this mixture and place in a shallow greased baking dish. Brush with butter and bake uncovered in a 350 F oven for 15 to 20 minutes.
Melt the butter and mix with the white wine and baste occasionally to keep moist.
Origin: The Fine Art of Garnishing, by Jerry Crowley. Shared by: Sharon Stevens, Aug/95.