Recipe - Beets Stuffed With Vegetables And Rice

6 lg Beets
One fourth cup Oil
One half cup Kohlrabi, chopped
12 Green olives, chopped
Three fourths cup Sour pickles, chopped
1 cup Onion, chopped
2 tablespoon Lemon juice
One half teaspoon Salt and pepper
1 cup Rice, cooked
1 teaspoon Thyme (opt'l.)
1/3 cup 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.