Learn about Moti's Recipes...

Beets are a very underused vegetable in America. In Iraq we even use the leaves to make dolma when we don't have grape leaves! Their color and their sweetness are absolutely wonderful, and they are rich in vitamins and iron. What's wrong with these Americans?

In a large bowl, mix the uncooked rice, shallots, and spices (be generous with the cinnamon!). Set aside.

Now, you've already halved all the beets. Core them with a knife to remove the center, but don't toss them out. We'll use them to cover out stuffed beets. Place a large spoonful of the rice mixture in the center of the beet, and place the "cored" part on top! Remember that the rice will grow when cooked, so DO NOT OVERSTUFF!

Now, for the important part: Coat a medium saucepan with olive oil and place each beet into the saucepan as you finish stuffing them. Stick them as closely together as possible—this will prevent them from coming apart—until your saucepan is stuffed.

Add enough water to cover the beets, and throw in some sea salt. Turn on medium heat until the water starts to bubble, then close with a tight-fitting lid and reduce the flame to simmer. Allow to cook for about 30 minutes.

The wonderful purplish color and smell of beets will delight your guests and family—it's sooo good!

Carnivore
Tip

Back in Iraq we also used to use ground meat in this dish. However, I think this dish stands alone as a great vegetarian one. It's your decision!