| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Side dish, Jewish, Rice, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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 325 F oven for 35 minutes.
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