Boil beet, cool, then peel and cut off the top, leaving it for adorning, and core.

Sauté carrots and some chopped onions.

Shred the beet core, blend with fried carrots and onions, sprinkle with chopped greenery and cider vinegar, salt, pepper, and then toss.

Fill beet with the stuffing and cover with the top.

Serve on lettuce leaves, garnish with onion cut into rings.