Stuffed Beets

Use this stuffing recipe for other root vegetables like yams and potatoes. Choose small vegetables if you're serving as an appetizer or snack, larger ones if it will make up the bulk of the meal. 2 large beets 1/4 cup (60 g) spelt 1 cup (250 mL) vegetable stock sea salt 2 Tbsp (30 mL) lemon juice 1/2 cup (75 g) smoked cheese 1 bunch of dill 1/4 cup (60 mL) sour cream freshly ground pepper Wash and peel the beets. Boil in salted water for 50 minutes or until cooked. Remove the beets from the water with a slotted spoon. Cook the spelt in the vegetable stock over low heat for 50 minutes. Allow the beets and the spelt to cool. Hollow out the beets and sprinkle them with lemon juice. Cut the cheese into tiny cubes. Wash the dill, shake dry and finely chop the tips. Stir the dill and some pepper into the sour cream. Mix with the spelt and cheese, then fill the beets. Pur?the beet flesh with the remaining sour cream, season with lemon juice, salt and pepper. Add to the stuffed beets. Serves two. Source: alive #217, November 2000