2 cans small beets (about 8 oz. each, well drained)
1 oz. Bleu cheese
1 oz. Roquefort cheese
3 oz. cream cheese
1 T. Worchestershire sauce

Have cheeses at room temperature.
Dry beets; hollow centers with a small paring knife. Blend cheeses and
Worchestershire sauce. Using a small spoon or pastry bag, fill beets with
mixture, sprinkle with finely chopped parsely or paprika.

Note: these should not be made too far in advance, and should be refrigerated
until serving.