My family is Ukrainian and according to my Granny Thompson, back in the day they used whatever they could to save money. As we all know, beets are very inexpensive and so we use beets a lot in our household- pickled beets, borscht, beet rolls, Lazy Beet Casserole, and the list goes on.

Actually, did you know that red velvet cake gets its coloring from beets? We learn something new everyday around here!

The recipe I have for you guys today is a super simple one with very few ingredients. It does sound strange but the flavor is so incredible you will keep going back for these little suckers until the casserole dish is dry. It is our family’s favorite dish and we all beg Granny Marge to make these every summer. It has become a favorite of all of our friends, family friends or anyone that has spent a summer eve over for dinner at Granny’s place.

Ingredients
Frozen (or fresh) bread dough (thawed)
24-26 Beet leaves
1 cup whipping cream
3 tbsp butter
Salt & pepper to taste
1 tsp dill
1 clove garlic

Instructions
1. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled
2. Clean your beet leaves while the dough is rising
3. Cut stalks from leaves
4. Pinch off small pieces of dough (about the size of a walnut) and place a piece of dough in the center of one end of a leaf
5. Roll the beet leaf loosely around the dough
6. Place in a lightly greased baking dish and line up rolls in a single (or double layer) in the dish

7. Cover and place in a warm area until the dough rises again
8. Cover the dish and bake at 350F for about 30 minutes or until rolls are puffy and slightly golden.
9. Melt butter in a saucepan
10. Add the cream, dill and garlic
11. Bring to a low boil & then reduce until ready to serve
12. Ladle the sauce over the rolls and then place in oven for another 5 minutes

I know it’s a little unique but I promise this dish won’t disappoint!

Do you have any old family recipes that you serve on Thanksgiving?