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 ts 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.