I am so grateful I had the opportunity to learn how to make beet rolls with my Baba and Mom. This is a Ukrainian tradition that I will keep on for years to come and hopefully be able to pass on within our family and beyond. There is nothing better than being able to use the fresh young beet leaves from the garden, fill them with your choice of rice or cauliflower rice, tuck them into quaint little rolls and smother them in Baba’s Dill Cream Sauce. Another option is to layer the ingredients into a casserole dish to make Lazy Beet Rolls, which are much less time consuming.
Step 1: Steam and Cool Beet Leaves
Step 2: Add Filling
Step 3: Tuck Beet Roll Sides in Length-Wise
Step 4: Roll Length-Wise Into Beet Rolls
Baba’s Beet Rolls
- 40 fresh young beet leaves (leaves from approximately 5 bunches of beets)
- 8 cups riced cauliflower from approximately 2 heads
- 2 small white onions chopped
- 2 tbsp refined coconut oil
- 1 cup fresh dill chopped
- ½ tsp + ¼ tsp salt
- 1 cup cashews
- ½ cup water
- 1.5 tbsp lemon juice
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1/8 tsp black pepper
Sauté cauliflower, onion, coconut oil, dill and salt. Set aside.
In a blender combine the rest of the ingredients to make a cream sauce. Add the cream sauce to the cauliflower mix and stir until fully incorporated. Set aside to cool.
In the mean time steam beet leaves by placing in boiling water for 10 seconds to wilt. Cool in ice water and lay out individually.
Add 1 tsp cooled cauliflower mix onto the centre of one beet leaf. To roll, fold the sides over the filling length-wise. Fold the bottom of the leaf up over the middle of the filling. Pinch at the sides of where the beet leaf is cover the filling and start to roll up towards the top until a complete roll is formed.
Oil a pan or foil container and place each roll side by side. Bake at 350F for 15 minutes or freeze.
Serve with "Baba's Dill Cream Sauce".