Hi everyone! Tori from Fraiche Nutrition here taking over Jilly’s blog with another delish recipe!! Growing up in a Ukrainian household, beets are essentially their own food group. The cool thing is that we really use ALL of the beet: in fact, we go out of our way to buy beets just for the leaves that everyone else throws away (a mortal sin in our family for the record!). Beet leaves are a nutrition powerhouse; packed with vitamins A, C and K, cooked beet greens are also a great vegetable source of calcium.
Now, Beet Rolls are traditionally made by rolling a mixture of rice, bacon, and dill in beet leaves and baking them in a casserole dish smothered in whipping cream. But who has time to sit and roll Beet Rolls these days? And let’s not get started on the whipping cream and bacon…
Lazy Beet Rolls take all the heaving lifting out of this dish, making them totally doable any day of the week! Sautéing the beet greens lightly prior to assembling the mixture lets you cram in TONS more beet leaves than you otherwise could. It’s still a rich dish, but a far cry from the original version and is totally vegan! Note, you will need to soak raw cashews, either in hot water for 30 minutes or overnight before making this dish.
Serves 8-10 (side dish servings)[amd-zlrecipe-recipe:70]