Rice & Raisin Stuffed Beets

Ingredients:

• 3 beets, rinsed
• 1 teaspoon distilled vinegar
For the stuffing:
• 2 Tablespoons raisins, golden and/or dark
• 1 cup cooked rice
• 2 Tablespoons butter (or Earth Balance vegan spread)
• 1/16 teaspoon ground nutmeg (optional)
• Salt & pepper or sugar, to taste

Instructions:

1. Preheat oven to 350ºF.
2. Do not remove the stem from the beets. Leave about 1 - 2 inches of the stem at the top and roots at the bottom. This prevents bleeding during cooking. Add them to a medium-size saucepan, covered with salted water and 1 teaspoon distilled vinegar. Bring to a boil and cook on medium heat until tender, 30-60 minutes, depending upon size.
3. Once cooked, put on a pair of kitchen gloves to prevent your hands from turning red. Run the beets under cold water and using paper towels, push the skin and ends off each beet.
4. Scoop out some of the meat from the beets, carve them, if desired, and set on an oiled baking sheet.
5. Combine hot/warm cooked rice, butter, nutmeg, and raisins. Season with either white pepper and salt or sugar, if you prefer it sweet. Stuff each beet with the mixture.
6. Bake until heated thoroughly and serve topped with grated cheese or your favorite gluten free salad dressing.

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