6 lg Beets
1/4 c  Oil
1/2 c  Kohlrabi, chopped
12    Green olives, chopped
3/4 c  Sour pickles, chopped
1 c  Onion, chopped
2 tb Lemon juice
1/2 ts Salt and pepper
1 c  Rice, cooked
1 ts Thyme (optl.)
1/3 c  Parsley, chopped
6 sl Lemon, peeled

Remove stems and roots from beets. Drop beets into boiling water; cook
until tender. Drain and cool. Peel beets. With a melon ball scoop, remove
the beet flesh, leaving a 1/2″ shell. Heat oil in a large skillet. Saute
kohlrabi, olives, pickles and onions until the vegetables are soft. Add
lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the
cooked rice, thyme and parsley. Stuff beets with this mixture and cover
each with a slice of lemon. Bake in a preheated 325 F oven for 35 minutes.