Stuffed Beets with Chestnuts

PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
COURSE Side Dish / Appetizer
CUISINE Mediterranean
SERVINGS 4

When it comes to wholesome and flavorful meals, stuffed beets with roasted chestnuts stand out as a delicious and satisfying choice. This recipe combines tender red beets with a hearty, nutty filling that brings out the best of both ingredients.

Roasted chestnuts add a wonderful crunch and rich flavor, perfectly complementing the natural sweetness of the beets. Paired with fluffy quinoa and fresh herbs like parsley and thyme, this dish offers a delightful mix of textures and tastes.

If you’re wondering how to eat beets in a new and exciting way, this recipe is a fantastic option. It’s one of the best beet recipes you’ll find—simple to prepare, visually stunning, and full of vibrant, natural flavors.

A light drizzle of Galil avocado oil and a touch of salt and pepper tie the flavors together beautifully. For an extra zing, a splash of lemon juice can brighten the dish and elevate the overall taste.

Perfect as a snack, side, or light meal, this stuffed beet recipe highlights how versatile and delicious beets can be when paired with roasted chestnuts and wholesome ingredients.

Ingredients

Instructions

  • 1

    Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.

  • 2

    Slice each pre-cooked beet in half lengthwise. Using a small spoon, carefully scoop out a small portion from the center of each beet half to create a cavity for the stuffing. (If the beets are small, you can simply slice them into halves or quarters and serve them with the stuffing on top.)

  • 3

    In a bowl, combine the roughly chopped chestnuts, the cooked quinoa (prepared in Step 1), fresh parsley, thyme, olive oil, salt, and pepper. Stir in the optional lemon juice if using. Mix until all ingredients are evenly distributed.

  • 4

    Spoon the stuffing into each beet half, pressing gently to pack the filling into the cavity. If you sliced the beets into smaller pieces, simply top each piece with a generous spoonful of the stuffing.

Notes

Let the roasted beets cool a little before you remove their centers. This helps the beets stay firm so they can hold the filling without breaking. For a warm dish, heat them in the oven for about 10 minutes before serving.

This will warm the filling just enough without overcooking the beets. This way, the sweet flavor of the beets and the crunch of the chestnuts stay clear, making every bite a pleasing mix of textures and tastes.

If you prefer a touch of tang, add 1 teaspoon of lemon juice to the filling. This little extra brightens the flavors and keeps the natural sweetness of the beets and the crunch of the chestnuts nicely balanced.

Tips and Tricks

  • Make-Ahead Option: Both the roasted beets and the quinoa-chestnut mixture can be prepared in advance. Store them separately and assemble the dish just before serving.

  • Adding a little extra fresh herb or a sprinkle of lemon zest right before serving can brighten the dish even more.

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