Beets Stuffed with Vegetables and Rice

60 minutes Prep: 25 minutes Cook: 35 minutes

127 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	large	beets
1/4	cup	vegetable oil
1/2	cup	kohlrabi	chopped
12	each	green olives
3/4	cup	pickles, sour	chopped
1	cup	onion	chopped
2	tablespoons	lemon juice
1	x	salt and black pepper	to taste
1	cup	rice, cooked
1	teaspoon	thyme leaves	optional
1/3	cup	parsley leaves	chopped
6	slices	lemon	peeled

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 70g

Amount per Serving

Calories 127 65% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 1.0g	2%

Vitamin A	6%		Vitamin C	15%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Barbeque: Page 2

Last Recipes Viewed

Recipe Bite

Food Coloring Chart for Easter Eggs

by Recipe Help Center

If you have your own dipping tools and cups, this chart will come in handy! Follow the chart to create a huge rainbow of colors....

Member Review

Tassajara Bread, Basic

Best way to make bread that is light and wonderful. The secret is in creating the "sponge" first and not adding the oil and salt until later. You will love this recipe!

Reviewed by mdlstone