Stuffed Beets Recipe - Allrecipes.com
Stuffed Beets Recipe
  • READY IN 1 hr

Stuffed Beets

Recipe by  

"Delicious as a small meal, or great as a side dish. Savory and flavorful."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
  2. While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
  5. Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2010

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.

 
Most Helpful Critical Review
Jun 21, 2010

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.

 

7 Ratings

Dec 28, 2010

I was very disappointed by the sharp, bitter taste of the filling. It didn't blend well with the sweetness of the beats. Sadly.

 
Nov 30, 2013

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!

 
Nov 11, 2010

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.

 
Jun 04, 2014

This recipe was just ok. I used a package of shredded cheese that was a Mexican mixture and sharp cheddar cheese. The beets take much longer to boil than the recipe says....more like an hour. It was incredibly difficult to gut the inside of the beet. If I were to try this again I would simply chop up the beets, mix it all together and make a baked dish out of it.

 
Nov 16, 2013

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.

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 1402 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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