Beets Stuffed With Vegetables And Rice

Recipe Ingredients

6 teaspoons	30ml	Beets (large)
1/4 cup	59ml	Oil
1/2 cup	73g / 2.6oz	Kohlrabi - chopped
12		Green olives - chopped
3/4 cup	109g / 3.8oz	Sour pickles - chopped
1 cup	62g / 2.2oz	Onion - chopped
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Salt and pepper
1 cup	160g / 5.6oz	Rice - cooked
1 teaspoon	5ml	Thyme - (opt'l.)
1/3 cup	48g / 1.7oz	Parsley - chopped
6		Lemon - peeled

Recipe Instructions

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 1/2" 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 325F oven for 35 minutes.

Source:
Nicholas Horton Reed College, Portland, OR USA

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