MapleLeafLili Hill's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
- 2(if usiong the oven, don't forget them in there).
- 3Cook your rice in the 2 cups of water with the 1tsp salt.
- 4Fry the diced onion in the butter until soft, then add the dill.
- 5Add the onion/butter/dill mixture to the cooked rice.
- 6Add salt and pepper to taste, and mix well.
- 7Place 1 tablespoon of the filling onto a beet leaf, and roll up.
- 8Making sure your filling won't fall out.
- 9Place in layers into a casserole dish.
- 10Mix together the sauce ingredients until well blended.
- 11And pour over the beet leaf roll-ups.
- 12Bake at 300 for 1/2 to 3/4 hour.
- 13until the sauce is just bubbling at the edges.
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Nutritional Facts for Beet Leaf Roll-ups
Serving Size: 1 (1150 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2386.3
- Calories from Fat 1632
- Total Fat 181.4 g
- Saturated Fat 113.4 g
- Cholesterol 570.0 mg
- Sodium 3249.3 mg
- Total Carbohydrate 172.8 g
- Dietary Fiber 4.8 g
- Sugars 5.4 g
- Protein 20.1 g