I found this recipe for stuffed beets. I made them and decided that stuffing them is only worthwhile for feeding other people, because peeled beets are slimy and hard to hollow out and you end up with extra stuffing anyway. If you’re like me and tend to feed yourself by standing half-clothed in the kitchen eating mostly with your fingers because you live by yourself so goddamit you’re gonna do whatever you want—then just chop up the beets and make a salad. It’s quite scrumptious.
So here is a recipe for beet salad, modified from Diana Bauman’s Stuffed Beets recipe (found here)
Recipe adapted from “A Little Bit of Spain in Iowa”, which she adapted from “1,080 Recipes”
- 4 cooked beets
- 2 hard-boiled 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 and dice them.
4. Scoop the yolks out of the hard boiled eggs and set aside.
5. Finely chop the whites.
6. Combine the diced beet, egg whites, onion and cilantro in a bowl.
7. 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.
8. Store in the refrigerator until ready to serve.