You are here

Stuffed Red Beets

Natural.Foodie's picture
Ingredients
  Nonfat yogurt 1⁄2 Cup (8 tbs)
  Celery 1⁄3 Cup (5.33 tbs), minced
  Almonds 2 Tablespoon, finely chopped
  Olive oil 1 Tablespoon
  Lemon juice 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1⁄4 Teaspoon
  Beets 4 Large, cooked
Directions

MAKING
1) Keep a cheese cloth or a coffee filter over a strainer.
2) Place it over a bowl.
3) Fill yogurt into it and allow to drain for 30 minutes.
4) Pour it in a medium bowl.
5) Add celery, almonds, oil, lemon juice, garlic, and thyme.
6) With a melon scoop or small spoon, scoop out the centers from the beets, leaving a 1/4-inch shell.
7) Reserve the shells.
8) Deice the scooped part of the beets.
9) Combine to the yogurt mixture.
10) Fill the mixture into the beet shells.

SERVING
11) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.15
Average: 4.2 (19 votes)