Stuffed Beets
This has to be my new favorite way of enjoying fresh from the garden beets!  Boiling beets until they are sweet and tender and filling them with a salad blend of onions, cilantro, eggs, oil and red-wine vinegar.  They make a great summer appetizer or side!  Another great way to use beets in the season of summer.

Stuffed Beets
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


  1. 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.
  2. Once the beets are tender, remove them from the water and let them cool a few minutes.  Their skins should slip off.


  3. Peel the beets.
  4. Cut a small slice on the bottom of each beet so they will stand.
  5. Hollow out the centers, taking care not to break the “shells.”
  6. Dice the scooped out flesh and set aside.
  7. Scoop the yolks out of the hard boiled eggs and set aside.
  8. Finely chop the whites.
  9. Combine the diced beet, egg whites, onion and cilantro in a bowl.
  10. 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.
  11. Fill the beet “shell’s” with the mixture and season to taste.
  12. Store in the refrigerator until ready to serve.

Buen Provecho!!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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