Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Stuffed Beets with Silan (Date Syrup)

Stuffed Beets with <i>Silan</i> (Date Syrup) Related:   appetizers, dairy, Israel & Middle East, rice & grains, Rosh Hashanah, salads, Shavuot, vegetables & legumes, vegetarian

Prep time: 1–2 hours

Cook time: 30–40 minutes

Yield: 6–8 servings

User Rating:
VN:F [1.9.22_1171]
Rating: 4.0/4 (2 votes cast)

Recipe contributed by Aliza Grayevsky Somech, who created it for a workshop hosted by EatWith and Bishulim San Francisco. Photo by Sara M. Park and styling by Selina S. Lee.

Ingredients

  • 8 medium-sized beets
  • Stuffing
  • 2½ cups fine bulgur wheat
  • 1 cup dried cranberries
  • 1 packet chestnuts, coarsely chopped
  • Salt and pepper
  • Silan Sauce
  • 1½ cups silan (date syrup, available in Middle Eastern/kosher markets on online)
  • 3 cups water
  • 1 teaspoon turmeric powder
  • Salt and pepper, to taste
  • To Serve
  • Yogurt
  • Olive oil, for drizzling
  • Sprouts or microgreens, to garnish

Preparation

  • Preheat the oven to 400 degrees. Arrange the beets in a baking pan and roast for 1 to 2 hours (depending on the size of the beets) until fork tender. Remove from the oven and cool. Peel the beets and scoop out the insides with a spoon, to make them hollow. (To avoid waste, set aside the beet centers and use them in a salad. You can dress the chopped beets with 2 tablespoons vinegar, 1 crushed garlic clove and 2 tablespoons balsamic vinegar.)
  • Soak the bulgur in warm water for half an hour, drain and then rinse thoroughly until the water that runs through the grains remains clear. In a large bowl, mix the bulgur, cranberries and chopped chestnuts. Season with salt and pepper. Fill the beets with the bulgur mixture.
  • Preheat the oven to 350 degrees. In a deep, ovenproof casserole, combine silan, water, turmeric, salt and pepper. Place the filled beets in the dish. Bake for 30 to 40 minutes, spooning sauce over the beets every 10 minutes, so that they do not become too dry.
  • To serve, pour a little yogurt into a serving bowl, place the roasted stuffed beets on top and decorate with sprouts or microgreens.

4 Responses

  1. Gail Rand says:

    These look amazing! I would love to make them as an accompaniment on Shabbat afternoon.
    Can they be served at room temperature? And if I want to keep it parve, what will work in place of the yogurt?
    Thanks!

    • Merav Levkowitz Merav Levkowitz says:

      Hi Gail,
      Yes! Take them out of the fridge a bit before serving to take the chill off. You can serve them plain/on a bed of salad greens or with prepared tahini sauce or a smooth vegetable puree, such as cauliflower or celery root puree (prepared with vegetable broth). Enjoy!

  2. Yael says:

    Hi! Is this freezer friendly?

    • Merav Levkowitz Merav Levkowitz says:

      Unfortunately we don’t think this would do very well frozen, but we haven’t tried so we are not sure. Let us know if you try.

Leave a Reply