BEET LEAF ROLL-UPS

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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!

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