Stuffed Beets

Main Dishes | Jewish cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Beets

Ingredients

Yellow Beets - 4 pieces
Long-Grain Rice - 3.5 oz
Chocolate eggs - 2 pieces
Onion - ½ piece
Apple - 1 piece
Parsley - 3 stems
Red Wine Vinegar - 1 tablespoon
Olive Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the beets whole — with leaves and everything — place the beets in a pot with cold water and a pinch of salt. Bring to a boil and cook over medium heat for about 1.5 hours, until they are soft. Check with a fork or the tip of a knife. Also, boil two eggs hard. Cook the rice in a large pot of boiling water for 15-20 minutes, then drain in a colander, rinse with cold water, salt, and set aside.

Step 2

When the beets cool enough to touch, peel them and cut off the tops, then carefully, preferably with an apple or potato peeler, extract the cores, trying not to damage the walls. Chop the flesh.

Step 3

Separate the eggs into yolks and whites. Finely chop the whites. Mix the beets with the whites, rice, peeled and diced apple, and finely chopped onion with parsley.

Step 4

In another bowl, whisk together the vinegar with the oil and yolks, sprinkle with salt and pepper. Then dress the beet and rice mixture with this sauce and stuff the beets with it. Let sit for at least half an hour in the refrigerator before serving.