Stuffed Beets Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time10 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Servings6Cuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Beets6 Medium, cooked, peeled and chilled
 Cider vinegar1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Water1⁄2 Cup (8 tbs) (In Which The Beets Were Cooked)
 Salt1 Teaspoon
 Sugar1 Teaspoon
 Hard-cooked eggs4 , coarsely chopped
 Finely chopped chives2 Teaspoon
 Chopped parsley3 Teaspoon
 Mayonnaise3⁄4 Cup (12 tbs)
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 394 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 180.8 mg

Sodium 734.3 mg30.6%

Total Carbohydrates 30 g10.2%

Dietary Fiber 8.6 g34.3%

Sugars 21.7 g

Protein 10 g19.5%

Vitamin A 12% Vitamin C 31.4%

Calcium 7.4% Iron 17.4%

*Based on a 2000 Calorie diet

Directions

1. Hollow the beets with a melon cutter or sharp spoon, leaving a fairly thin rim. Cover the beet shells with the vinegar, water and beet juice. Add one teaspoon salt and the sugar and chill in the refrigerator one hour or more.
2. Combine the remaining ingredients, adding salt to taste. Stuff the beets with the mixture just before serving and serve on a bed of endive or chicory.
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