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Beet Leaf Roll-ups

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“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!”
1 casserole (2 quart )

Ingredients Nutrition

  • young beet leaf, washed,patted dry
  • Filling
  • 2 cups cold water
  • 1 teaspoon salt
  • 1 cup rice
  • 1 onion, diced
  • 12 cup butter
  • 18 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
  • sauce
  • 1 cup whipping cream or 1 cup sour cream
  • 14 cup fresh dill or 2 teaspoons dill weed
  • 1 tablespoon onion, finely chopped
  • salt and pepper, to taste


  1. Place 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).
  3. Cook your rice in the 2 cups of water with the 1tsp salt.
  4. Fry the diced onion in the butter until soft, then add the dill.
  5. Add the onion/butter/dill mixture to the cooked rice.
  6. Add salt and pepper to taste, and mix well.
  7. Place 1 tablespoon of the filling onto a beet leaf, and roll up.
  8. Making sure your filling won't fall out.
  9. Place in layers into a casserole dish.
  10. Mix together the sauce ingredients until well blended.
  11. And pour over the beet leaf roll-ups.
  12. Bake at 300 for 1/2 to 3/4 hour.
  13. until the sauce is just bubbling at the edges.
  14. Enjoy!

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