STUFFED BEETS
Make and share this Stuffed Beets recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
- Use a knife to remove the core and create a hollow for the rice mixture (do not toss the core, it will be used to top the rice).
- Place a spoonful of the rice mixture into each beet and top with the cored portion (don't overstuff, the rice will grow as it cooks).
- Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
- Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
- Reduce heat to a simmer and cook 30 minutes.
Nutrition Facts : Calories 341.9, Fat 15, SaturatedFat 2.2, Sodium 63.8, Carbohydrate 47.8, Fiber 3.9, Sugar 6.4, Protein 5.5
STUFFED BEETS
Delicious as a small meal, or great as a side dish. Savory and flavorful.
Provided by BRENT
Categories Vegetable Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
- While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
- Preheat an oven to 350 degrees F (175 degrees C).
- Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
- Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 25.2 g, Cholesterol 56.4 mg, Fat 20.9 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 9.2 g, Sodium 1401.8 mg, Sugar 17.9 g
UKRAINIAN BEET GREEN CABBAGE ROLLS
This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
- Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
- Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
- Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g
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