Ingredients

6 large beets
1/4 C. oil
1/2 C. kohlrabi, chopped
12 each green olives, chopped
3/4 C. sour pickles, chopped
1 C. onion, chopped
2 Tbsp. lemon juice
1/2 tsp. salt and pepper
1 C. rice, cooked
1 tsp. thyme (optional. )
1/3 C. parsley, chopped
6 slice lemon, peeled

Cooking Instructions

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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)