Beets Stuffed with Vegetables & Rice
Submitted by Mandolin
Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minHere’s a recipe that turns humble beets into something truly elegant.
Whole beets are boiled tender, hollowed out with a melon baller, and packed with a savory filling of sautéed kohlrabi, briny green olives, tangy sour pickles, onions, and cooked rice seasoned with thyme and fresh parsley.
Each stuffed beet gets crowned with a lemon slice before a slow bake in the oven.
The flavors here lean into the Jewish culinary tradition, where beets, pickled things, and bright citrus notes have been sharing the table for generations.
It’s a showstopper side dish that pairs beautifully with roasted chicken or braised meats.
Chef Tips
- Use a melon baller to hollow the beets evenly. Leave about half an inch of shell so they hold their shape in the oven.
- Don’t throw out the scooped beet flesh. Dice it and fold it into a salad, blend it into hummus, or add it to the stuffing mix for extra color.
- The filling should be cooled before stuffing. Warm filling in a cold beet shell can lead to uneven baking.
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 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.
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