Recipe by BRENT
"Delicious as a small meal, or great as a side dish. Savory and flavorful."
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1 (12 ounce) package
shredded Gruyere cheese
grated Parmesan cheese
ground black pepper to taste
My husband and I are not big fans of beets, but we had 3 delivered in our produce box. We didn't want to throw them out, so I found your recipe, made some changes (used sharp Cheddar instead of Gruyere), 4 cloves of garlic, salt instead of garlic salt, baked, and had a super yummy meal! I put the extra filling on slices of French bread and baked for 10 minutes, and those were delicious, too. Thanks for the recipe.
My beets took a very long time to cook and were never soft enough to scoop out the middle. I diced them and made the recipe into a casserole. It was pretty good and I used low fat sour cream and low salt turkey bacon instead. Good flavors but would have been equally good if not better on potatoes.
I was very disappointed by the sharp, bitter taste of the filling. It didn't blend well with the sweetness of the beats. Sadly.
This was really good. My husband and I love beets but we rarely eat them any way but boiled and on a salad. I used sharp cheddar since I couldn't find gruyere.
Soooo good!!! I substituted Canadian cheddar cheese for the Gruyere and sprinkled the Parm on top before baking. These do take a while when you include the time to boil the beets (took about 40 minutes to boil them-maybe I used bigger beets than Brent?), but well worth it!
I was preparing stew & these stuffed beets for dinner. It took me almost the full two hours the stew was simmering to prepare the stuffed beets. I followed it precisely to the recipe. They were tasty, but didn't capture my attention. I felt like it needed a stronger flavor inside and some crusted cheese (parmesan?) on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 188
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