Beets Stuffed with Vegetables & Rice

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 ½ inch shell.

Heat oil in a large skillet.

Sauté 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℉ (160℃) oven for 35 minutes.