The stuffed beet cup was something I wanted to do just for the fun of it. I think as a side dish, especially at a small dinner party, it’s fun to have around. It’s really simple, and you can interchange the steamed veggies with whatever you fancy. The kids really like steamed broccoli and carrots, so that’s what I went with. A little note about flavor: Kid Two, Kid Three, and I all agree that a roasted beet has the texture of a buttered potato. We don’t know why, they just do. Enjoy!
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP, SCD, Vegan
1 (or more) Large Organic Beets
Vegetables of choice for steaming
Related post: Stuffed Turnip Salad
Cut the top and a bit of the bottom off of your beet. The cut on the bottom will add stabilization. Hollow out the inside as best as you can. Save the insides to steam with your chosen vegetables. Roast your beet in the oven at 400 for 50 minutes, or until it’s easy to pierce with a fork. I checked on it after 30 minutes, then every 5 minutes. Based on the vegetables you choose, try to time things so your steamer and your oven finish around the same time. Once your beet is done, fill it with your steamed veggies and serve. See. Easy 🙂