Ingredients
- large beets
- ounce package bacon
- /2 cup shredded Gruyere cheese
- /4 cup grated Parmesan cheese
- /4 cup sour cream
- tablespoons chopped garlic
- teaspoon garlic salt
- ground black pepper to taste
Instructions
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Step 1
Preheat your oven to 350°F (175°C). Start by placing the beets in a large pot, covering with water, and bringing to a boil. Reduce to a simmer and cook until tender, about 20 minutes. I find that piercing with a fork tells you when they’re ready. Drain and let them cool, then peel, trim the ends, and scoop out the insides with a spoon, leaving a ¼-inch shell. Dice the reserved beet flesh. While the beets cook, fry the bacon in a skillet over medium-high heat until crispy, about 10 minutes, then drain and crumble. In a large bowl, mix the diced beets with the Gruyère, Parmesan, sour cream, garlic, garlic salt, pepper, and most of the bacon (save a bit for topping if you like). Fill each beet cup with the mixture, packing gently. Place them in a baking dish and bake for 20–25 minutes, until heated through and the cheese melts. For a golden top, I sometimes broil for 1–2 minutes at the end. Serve right away.