Remove stems and roots from beets.
Drop beets into boiling water; cook until tender.
Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2" shell.
Heat oil in a large skillet.
Saute kohlrabi, olives, pickles and onions until the vegetables are soft.
Add lemon juice, salt and pepper.
Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley.
Stuff beets with this mixture and cover each with a slice of lemon.
Bake in a preheated 325 F oven for 35 minutes.
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