1. Wash beetroot gently so as not to tear the skin. Do not peel or cut off root or stem end. Cook, covered, in boiling water for 35 to 40 minutes. Cool beetroot in cold water; drain. Trim off stems and roots; skins should slide off easily. Cut the top off each, then scoop out the pulp with a melon ball tool. Chill beetroot.
   
   
   
   
2. Chop the beetroot pulp and combine with the remaining ingredients; salt and pepper to taste. Toss well and chill.
   
   
   
   
3. Fill each beetroot with the vegetable mixture just before serving.
   

Note: Try to get beetroot of the same size so they will cook in the same length of time. To store, cut off tops, leaving 1 inch of stem attached. Do not trim roots. Store, unwashed, in a plastic bag in the refrigerator for up to 3 weeks. When preparing for cooking, do not peel or cut off root or stem end because it can cause nutrient and color loss.