Stuffed beet leaves are a very good addition to our menu. Unusual, colorful and tasteful dish. I recommend to try. Stuffed beet leaves are a very competitive dish to stuffed cabbage leaves and grape leaves, in my opinion.
This recipe makes 2 layers of stuffed leaves in my 7″ x 7″ x 3″ dish.
Green leaves with stems from 3 beets
1 medium size carrot
1 medium size white onion
6 tablespoons vegetable oil
1 pound mixed beef & pork ground meat
1 cup white rice
Season with fresh thyme, salt, pepper and other spices to your taste and choice.
Wash leaves very well, dry. Cut stems off.
Chop stems and onion, shred carrot. Saute in vegetable oil to almost done condition.
Put hot sauteed vegetables over rice and let it stand.
Prepare leaves. Wash very well. Dry with paper towel. For extra flexibility I make slices in stem of leaves and using side of knife to protect leaf, I hammer on top of knife to soften stem.
Mix meat with vegetable mixture.
Make rolls with meat.
7. I had excess meat, so I layered rolls with meat on bottom and top. Steam 40 min. Serve with sour cream. Some people like this dish as an appetizer with spicy sauce.
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