Title: Beets stuffed with vegetables and rice
 Categories: Side dish, Jewish, Rice, Vegetables
      Yield: 6 Servings
 
      6 lg Beets
    1/4 c  Oil
    1/2 c  Kohlrabi, chopped
     12    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.