Beet leaves roulades
In Poland, dishes like borscht or chlodnik are known to everyone. These are mainly made from young beetroot roots but what do we do about the leaves? Can you make anything with beetroot leaves? They are edible and some people add them to the beetroot soup. However, soup is not the only kind of dish in which you can use beetroot leaves. They can also be baked or added to salads.
In the recipe below I used fresh beet leaves for making roulades. I stuffed these roulades with risotto rice. The roulades became quite small as the beet leaves are not too big as you know. Personally, I served them as an addition to a meat dish.
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Ingredients for beet leaves roulades.
- 14 big chard leaves
- 250 g risotto rice
- 2 medium-sized carrots
- 2 medium-sized parsnips
- 1/2 celeriac
- 600 ml vegetable broth
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- black pepper to taste
- 5 tablespoons of grated Gouda cheese
How to make beet leaves roulades.
Put the beet leaves in a bowl, pour boiling water over them and let them brew for a minute. After a minute, pour off the water and cool down the leaves.
Pour olive oil into a pot or a large frying pan, add carrots, parsley and celery grated on a big mesh grater. Fry on a high heat for a minute then add the rice. Keep it on high heat for another minute, then reduce the heat to low and start adding the vegetable broth gradually. Add the broth to the cooking rice from time to time, always in small batches and while stirring constantly. In total, use 500 ml of broth for the risotto. When the rice starts to soften and the 500 ml of stock is already used, salt and season the risotto according to taste.
Let the risotto cool down and when done, add 4 tablespoons of grated Gouda cheese. Mix it.
Place some cold risotto in the middle of each beet leaf, fold the sides gently to the middle and roll them up.
Place the rolls in an ovenproof dish, pour 100 ml of vegetable stock and sprinkle with 1 tablespoon of cheese. Cover the top of the pan with aluminium foil or a lid. Put the dish in an oven preheated to 170 degrees Celsius and bake for 30 minutes.
Good to know when making beet leaves roulades.
The vegetable broth which I added to this dish was slightly salty. As a result, I didn’t use that much salt when seasoning my risotto. If you use non-salty broth, you might need to increase the amount of salt slightly.
If you have smaller beet leaves, join a few of them together and fill them like that with the stuffing.
My leaves were quite big and I was able to prepare 14 roulades from them. You will get more roulades out of smaller leaves.
Do you like beet leaves? If so, try our recipe for Cold beets soup.
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