Beets Stuffed with Vegetables and Rice
- 6 lg Beets
- 1/4 c Oil
- 1/2 c Kohlrabi, chopped
- 12 Green olives, chopped
- 3/4 c Sour pickles, chopped
- 1 c Onion, chopped
- 2 tb Lemon juice
- 1/2 ts Salt and pepper
- 1 c Rice, cooked
- 1 ts Thyme (opt'l.)
- 1/3 c Parsley, chopped
- 6 sl 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.
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.
