Another classic way to eat beets in Chile is stuffed, usually with tuna or corn and tomato with mayonnaise. My mom made them stuffed with chicken, generally leftover from Sunday. Today, I made a slightly more elaborate version with dill and avocado, but you can use what you have at home. It’s a great way to use some leftovers.
I’ve been thinking a lot lately about how my grandmother’s house always had a salad or soup to begin the meal and then the main course. And as always, the first course was a salad. I grew up eating lots of vegetables that way.
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- 4 beets
- 1 cup cooked corn
- 2–3 scallions, finely chopped
- 2 sprigs of dill, chopped fine
- 1 medium avocado, diced
- 1 tablespoon mayonnaise or plain yogurt
- Cook the beets. I like to wrap them in foil and bake them at 200C or 400F for 30-40 minutes. They are ready when you can easily pierce them with a knife. Cool.
- Mix the corn, green onions, dill, mayonnaise, and salt in a bowl.
- Peel the beets. If small, cut it in half. If large, cut into slices 1 cm. more or less.
- Add the avocado to the corn mixture just before serving.
- Fill beets and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Starters
- Method: Stove
- Cuisine: Chilean
Keywords: Stuffed beets, betarragas rellenas