*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband and I are not big fans of beets but we had 3 delivered in our produce box. We didn't want to throw them out so I found your recipe made some changes (used sharp Cheddar instead of Gruyere) 4 cloves of garlic salt instead of garlic salt baked and had a super yummy meal! I put the extra filling on slices of French bread and baked for 10 minutes and those were delicious too. Thanks for the recipe.
My beets took a very long time to cook and were never soft enough to scoop out the middle. I diced them and made the recipe into a casserole. It was pretty good and I used low fat sour cream and low salt turkey bacon instead. Good flavors but would have been equally good if not better on potatoes.
Soooo good!!! I substituted Canadian cheddar cheese for the Gruyere and sprinkled the Parm on top before baking. These do take a while when you include the time to boil the beets (took about 40 minutes to boil them-maybe I used bigger beets than Brent?) but well worth it!
I was preparing stew & these stuffed beets for dinner. It took me almost the full two hours the stew was simmering to prepare the stuffed beets. I followed it precisely to the recipe. They were tasty but didn't capture my attention. I felt like it needed a stronger flavor inside and some crusted cheese (parmesan?) on top.