Stuffed Beets

Ingredients

• 4 medium Beets
• to cover Vinegar (Quantity estimated (not specified in original recipe))
• 1 medium Cucumber
• 2 tablespoons Olive oil
• 1/2 tablespoon White wine vinegar (Originally vinegar. Substituted with white wine vinegar for modern preference.)
• 1/4 teaspoon Paprika
• 1/4 teaspoon Salt
• as needed Lettuce leaves (Quantity estimated (not specified in original recipe))
• to taste Radish (Quantity estimated (not specified in original recipe))
• to taste Cress (Quantity estimated (not specified in original recipe))
• to taste Olives (Quantity estimated (not specified in original recipe))
• to taste Celery (Quantity estimated (not specified in original recipe))

Instructions

1. 1Boil the beets in a pot of water until tender, about 30 minutes. Let cool slightly. Place the beets in a bowl and cover with vinegar. Let them sit for several hours or overnight.
2. 2Rub off the beet skins. Scoop out the center of each beet to form a cup. Arrange the beet cups on lettuce leaves. Finely chop the cucumber. In a small bowl, whisk together the olive oil, white wine vinegar, paprika, and salt. Stir the dressing into the chopped cucumber. Fill the beet cups with the cucumber mixture. Slice the beet removed to form the cups into stars or other shapes and use to decorate the top of each cup. Garnish with radish, cress, olives, or celery, if desired.