Stuffed beetroot
4 servings
150 minutes
Stuffed beetroot is a dish with a deep history rooted in Jewish culinary traditions. It combines the sweetness of beets, the tenderness of boiled rice, and the rich flavor of eggs with apple, onion, and parsley. Dressed with a vinegar-oil sauce, this salad is surprisingly balanced and refreshing. Stuffed beetroot is not just an appetizer but a whole ritual of taste where each ingredient complements one another. Chilling before serving gives it a special texture and richness of flavor. This dish is perfect for family meals, festive tables, and as a light yet nutritious snack to savor.
1
Wash the beetroot whole — with leaves and all — place it in a pot with cold water and a pinch of salt. Bring to a boil and cook on medium heat for about 1.5 hours until soft. Check with a fork or the tip of a knife. Also, boil two eggs hard. Then, put the rice in a large pot of boiling water for 15-20 minutes, then drain, rinse with cold water, salt, and set aside.
- Beetroot: 4 pieces
- Salt: to taste
- Chicken egg: 2 pieces
- Long-grain rice: 100 g
2
When the beet cools down enough to touch, peel it and cut off the top, then carefully extract the core with an apple or potato knife, trying not to damage the walls. Chop the flesh.
- Beetroot: 4 pieces
3
Separate the eggs into yolks and whites. Finely chop the whites. Mix the beetroot with the whites, rice, peeled and diced apple, and finely chopped onion with parsley.
- Chicken egg: 2 pieces
- Onion: 0.5 piece
- Apple: 1 piece
- Parsley: 3 stems
4
In another bowl, whisk vinegar with oil and egg yolks, sprinkle with salt and pepper. Then dress the beet and rice mixture with this sauce and stuff the beets. Keep in the refrigerator for at least half an hour before serving.
- Red wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
