Stuffed Beets Food

EASY, TASTY BEETS

Steps:

• Shred beets in a food processor.
• Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
• Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

STUFFED BEETS

Steps:

• In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
• Use a knife to remove the core and create a hollow for the rice mixture (do not toss the core, it will be used to top the rice).
• Place a spoonful of the rice mixture into each beet and top with the cored portion (don't overstuff, the rice will grow as it cooks).
• Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
• Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
• Reduce heat to a simmer and cook 30 minutes.

BEET LEAF ROLL-UPS

Steps:

• Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
• (if usiong the oven, don't forget them in there).
• Cook your rice in the 2 cups of water with the 1tsp salt.
• Fry the diced onion in the butter until soft, then add the dill.
• Add the onion/butter/dill mixture to the cooked rice.
• Add salt and pepper to taste, and mix well.
• Place 1 tablespoon of the filling onto a beet leaf, and roll up.
• Making sure your filling won't fall out.
• Place in layers into a casserole dish.
• Mix together the sauce ingredients until well blended.
• And pour over the beet leaf roll-ups.
• Bake at 300 for 1/2 to 3/4 hour.
• until the sauce is just bubbling at the edges.
• Enjoy!

UKRAINIAN BEET GREEN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
• Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
• Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
• Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.