Beets Stuffed With Vegetables And Rice Recipe
Servings: 6
Ingredients
- 6 lrg beets
- 1/4 c. oil
- 1/2 c. kohlrabi, minced
- 12 x green olives, minced
- 3/4 c. sour pickles, minced
- 1 c. onion, minced
- 2 Tbsp. lemon juice
- 1/2 tsp salt and pepper
- 1 c. rice, cooked
- 1 tsp thyme, (opt'l.)
- 1/3 c. parsley, minced
- 6 slc lemon, peeled
Directions
- Remove stems and roots from beets. Drop beets into boiling water; cook till tender. Drain and cold. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a large skillet. Saute/fry kohlrabi, olives, pickles and onions till the vegetables are soft. Add in lemon juice, salt and pepper. Remove mix from heat; cold. Blend in the cooked rice, thyme and parsley. Stuff beets with this mix and cover each with a slice of lemon. Bake in a preheated 325F oven for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 138 | 61% |
| Total Fat 15.56g | 19% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 931mg | 39% |
| Potassium 397mg | 11% |
| Total Carbs 22.19g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.33g | 4% |
| Protein 3.33g | 5% |
