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Stuffed Beets

Stuffed Beets

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
BRENT

BRENT

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

annenish
9

annenish

9/30/2010

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.

GSUFoodie
3

GSUFoodie

6/21/2010

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.

Tattoogrl13
2

Tattoogrl13

12/28/2010

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

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