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Beets Stuffed With Vegetables & Ricevegetables, rice, jewish, side dish 6 large beets 1/4 cup oil 1/2 cup kohlrabi, chopped 12 each green olives, chopped 3/4 cup sour pickles, chopped 1 cup onion, chopped 2 tablespoon lemon juice 1/2 teaspoon salt and pepper 1 cup rice, cooked 1 teaspoon thyme (opt'l.) 1/3 cup parsley, chopped 6 slice 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 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 325 F oven for 35 minutes.
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