6 lg. beets with fresh tops
2 c. water
2 tbsp. butter
2 green onions
3/4 c. fresh bread crumbs
1/4 tsp. dried dill or 3/4 tsp. fresh
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. sour cream

Scrub beets and cut the tops one inch from the beets to prevent bleeding. Place in a large saucepan with the water and salt. Bring to a boil, then lower heat to medium and cook, until tender, about 1 hour; less if beets are smaller.

While beets cook, wash the tops thoroughly and cut off and discard long stems. Chop the tops coarsely. Chop or slice onions, tops and all. Melt butter in a large, heavy skillet and saute the tops, onions, bread crumbs, dill, salt and pepper over medium heat about 6 minutes.

When beets are ready, drain them, allow them to cool a bit, then slip off the skins. Trim the bottom of each beet so it will stand upright in a casserole and on the plate. Scoop or cut the center out of each beet. Chop trimmings and centers. Add to the crumb mixture. Fill each beet with the mixture and place filled beets in buttered casserole. Arrange leftover filling around beets and bake, covered, for 20 to 25 minutes. Top each beet with a dollop of sour cream and continue baking for 4 more minutes.

Serves 6.