Recipe adapted from 1,080 Recipes
- 4 cooked beets
- 2 hard boiled farm fresh eggs
- 1/2 small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon red-wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Rinse the beets and put them whole in a pan of cold water. Bring to a boil, lower the heat and simmer for about 1 hour or until the beets are tender.
- Once the beets are tender, remove them from the water and let them cool a few minutes. Their skins should slip off.
- Peel the beets.
- Cut a small slice on the bottom of each beet so they will stand.
- Hollow out the centers, taking care not to break the “shells.”
- Dice the scooped out flesh and set aside.
- Scoop the yolks out of the hard boiled eggs and set aside.
- Finely chop the whites.
- Combine the diced beet, egg whites, onion and cilantro in a bowl.
- Whisk together the vinegar and oil in another bowl, stir in the egg yolks, and season with salt and pepper, then pour over the beet mixture.
- Fill the beet “shell’s” with the mixture and season to taste.
- Store in the refrigerator until ready to serve.
jose manuel says
Que ricas, nunca he probado las remolachas rellenas, pero se ven interesantes. Saludos
Sanyukta Gour(Bayes) says
looks gorgeous…anything with beet looks presentable with the natural color…but this appetizer is amazing….healthy n nutritious…sure wil try this
Que bueno Diana! Nunca las habia probado pero me encantan las remolachas asi que esta receta la tendre pendiente en la lista de comidas a probar.
Saludos desde Gib,
Brie: Le Grand Fromage says
mmm, beets are delicious. i need to eat more of them, so thanks for a great recipe! 🙂
I've been reading your blog for a couple of months now. I love beets and intend to try this recipe! Wish I could make them like my Colombian mother-in-law but her directions are always too vague. Anyway, just wondering if you save the water that you boiled them in for anything by any chance?
Diana Bauman says
Thanks everyone for the comments 😀
Kelli, thanks for stopping by 😀 I have saved my beet water before to add to soups or stews that I'm making. I have seen some wonderful recipes using the water to add to homemade pasta or bread. I still haven't done this but have wanted to give it a try. I'm sure there are other uses for it as it has so many nutrients. One thing to take a look at is fermented Beet Kvass. A super house of nutrients which can serve to detox your body as well. I should have a post on this soon 😀 Thanks again for stopping by 😀
Oh, I just LOVE beets and am always looking for new ways to fix them. This will be the next up on the beet menu! Thanks for the idea!
maybelle's mom says
it looks lovely. and, this made me think i might try making beet samosas–i don't know what the connection is but that is the first thing i thought of.
Jun Belen says
Wonderful post. I love beets! Red beets, particularly. I love them roasted or grilled. Thank you for sharing this recipe. I'll definitely put it on my to-cook-list!
Linn @ Swedish Home Cooking says
Garden fresh beets.. I'm so jealous! I used to get them all the time while I was living in San Francisco but it is hard to find right now where I'm living in Sweden. It looks lovely!
Simple and healthy…
Thks for the great recipe…
Fresh Local and Best says
This looks like a fab and filling tapa.
We Are Not Martha says
These look splendid! I just made beets for my very first time the other day and now I want to do a million things with them! Just added another to the list 🙂
[email protected] says
Beets are a staple of our family too. I am just jealous you get yours in your garden!! If you have very fresh ones, you could shred them like shredded carrots for a a coleslaw as well. It's delicious.
Yummy! I have some beets in the kitchen that I've been trying to figure out how to use and this looks like just the thing!
Nichole Joyce says
I’m going to have to try something like that. Yum!!!
Lisa @ Life in Green says
What a beautiful dish!
Anne Sullivan says
Roasted whole, the skins will slip off, then cool, dice, salt and pepper to taste. Add a little of your favorite vinaigrette (or just olive oil and vinegar) and little chunks of goat cheese and garnish with cilantro. Serve chilled with salad greens.