Stuffed Beets

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

Step: 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.

Step: 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.

Step: 3

Preheat an oven to 350 degrees F (175 degrees C).

Step: 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.

Step: 5

Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.

Per Serving: 365 calories; protein 20.8g; carbohydrates 25.2g; fat 20.9g; cholesterol 56.4mg; sodium 1401.8mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .