Stuffed Beets

Stuffed Beets

9
BRENT 2

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

1 h servings 365 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

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.

I must say I had two beets and had never cooked a beet before. Wow were these good. Made them for two as I know my husband would never try them, but was successful with my son and I. yumm

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 ...

Beets take a lot longer then 20 min

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. ...

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 ...