Stuffed Beets with Chestnuts

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

As you prepare your Passover menu for 2025, finding dishes that are both delicious and meaningful is key to a memorable celebration. One dish that stands out as a perfect Passover dish is Stuffed Beets with Chestnuts from ShopGalil.

This recipe is ideal as a festive Passover snack or a delightful side dish for your Seder meal. It brings together simple, fresh ingredients with traditional flavors that speak to the heart of the holiday.

The dish features tender, pre-cooked beets that are transformed into little edible bowls. They are filled with a light and flavorful mixture of quinoa, roasted chestnuts, and fresh herbs like parsley and thyme.

The natural sweetness of the beets pairs beautifully with the nutty crunch of chestnuts, while quinoa adds a soft, nutty texture that makes every bite a pleasure. A drizzle of extra virgin olive oil and a sprinkle of salt and pepper bring all the flavors together in a harmonious way. For those who enjoy a touch of brightness, a hint of lemon juice can elevate the dish even further.

This recipe is a wonderful addition to any Passover menu because it combines tradition with a modern twist. The vibrant colors and natural flavors make it a standout dish, and its simple ingredients ensure that it fits perfectly within Passover dietary guidelines.

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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