Beets Stuffed with Vegetables and Rice

Ingredients

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.

Nutrition Facts

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