Stuffed Beets
Written by silambarasi on Sunday, October 12th, 2008 in Beets.
Stuffed Beets
1 can French peas.
6 medium-sized beets.
Boil the beets as before and skin them, but leave them whole.
Heat the peas after the juice has been turned off, and season
them with salt and pepper. Cut off the stem end of each beet so
it will stand steadily, and scoop a round place in the other end;
sprinkle each beet with salt and pepper, and put a tiny bit of
butter down in this little well, and then fill it high with the
peas it will hold.