Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Jewish
Rice Vegetables
Amount Measure Ingredient -- Preparation Method
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6 lg Beets
1/4 c Oil
1/2 c Kohlrabi, chopped
12 ea 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 t Thyme (opt'l.)
1/3 c Parsley, chopped
6 sl Lemon, peeled
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.
