Beet Leaf Roll Ups Recipes

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BEET LEAF ROLL-UPS



Beet Leaf Roll-ups image

Beet Leaves never tasted soooooo goooood! My mom used to fix this recipe often, with the abundance of beet leaves she had on hand when she operated a market garden in Alberta Beach, Alberta, Canada. I find myself searching market gardens for beet-leaves now that I've left home... And once you try this recipe, you'll keep looking for beet leaves again too!

Provided by MapleLeafLili Hill

Categories     One Dish Meal

Time 55m

Yield 1 casserole (2 quart )

Number Of Ingredients 12

young beet leaf, washed,patted dry
2 cups cold water
1 teaspoon salt
1 cup rice
1 onion, diced
1/2 cup butter
1/8 cup chopped dill (fresh is best, but dry dill-weed will work ok too, just use less as it's more potent)
salt and pepper
1 cup whipping cream or 1 cup sour cream
1/4 cup fresh dill or 2 teaspoons dill weed
1 tablespoon onion, finely chopped
salt and pepper, to taste

Steps:

  • Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
  • (if usiong the oven, don't forget them in there).
  • Cook your rice in the 2 cups of water with the 1tsp salt.
  • Fry the diced onion in the butter until soft, then add the dill.
  • Add the onion/butter/dill mixture to the cooked rice.
  • Add salt and pepper to taste, and mix well.
  • Place 1 tablespoon of the filling onto a beet leaf, and roll up.
  • Making sure your filling won't fall out.
  • Place in layers into a casserole dish.
  • Mix together the sauce ingredients until well blended.
  • And pour over the beet leaf roll-ups.
  • Bake at 300 for 1/2 to 3/4 hour.
  • until the sauce is just bubbling at the edges.
  • Enjoy!

UKRAINIAN BEET GREEN CABBAGE ROLLS



Ukrainian Beet Green Cabbage Rolls image

This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.

Provided by Anne-Marie Bullis

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 large onion, chopped
½ cup fresh bread crumbs
¼ cup milk
6 ounces ground beef
6 ounces ground pork
1 egg
2 teaspoons salt
1 teaspoon fresh ground black pepper
34 large whole beet green leaves, stems removed
2 cups chicken broth
1 tablespoon all-purpose flour
1 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
  • Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
  • Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
  • Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g

BEET LEAF ROLLS



Beet Leaf Rolls image

Make and share this Beet Leaf Rolls recipe from Food.com.

Provided by Lille

Categories     Yeast Breads

Time 1h50m

Yield 24 rolls

Number Of Ingredients 12

1 teaspoon instant yeast
1 tablespoon sugar
3/4 cup water, lukewarm
1 tablespoon butter or 1 tablespoon margarine, melted
1/2 teaspoon salt
2 cups flour
24 beet leaves
4 tablespoons fresh dill, chopped
4 tablespoons chives, chopped
salt (fine kosher like Diamond Crystal)
3/4 cup sour cream
3/4 cup cream (whipping or coffee)

Steps:

  • Wash the beet leaves and allow to wilt (in the sun works well).
  • In a medium size bowl, combine the yeast, sugar, water and butter. Add the flour and salt and stir to form a dough. It will be somewhat sticky. Add extra flour if it is too sticky. Cover and allow to rise for about an hour, no kneading required.
  • Spray a large, shallow casserole with non-stick spray.
  • Preheat oven to 350°F.
  • Divide dough into 24 small balls.
  • Form rolls by dipping each ball very lightly in salt, then in the chives and dill. Place the dough on a beet leaf and roll up. The rolls should not be too tight because the dough will rise during baking. Place the rolls in the prepared casserole.
  • Stir together the sour cream and cream. Add any remaining chives and dill to this mixture. Season with salt and pepper to taste. Pour over the rolls in the casserole.
  • Bake at 350F for 30-40 minutes until rolls are slightly puffed and golden.

Nutrition Facts : Calories 81.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.4, Sodium 131.5, Carbohydrate 10.5, Fiber 1.5, Sugar 0.7, Protein 2.3

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