This dish is inspired by a post from another blog, the one that belongs to the fabulous Jillian Harris. I have seen her beet rolls recipe quite awhile ago and was reminded of it recently when browsing the stalls of the local farmers’ market.
Served with a side of tomato-cucumber-avocado salad
I used the actual beets for borscht and was left with all those gorgeous leaves that I could not make myself throw away. Some of them got shredded and added to borscht and the rest became beet rolls. This recipe seems a bit odd at first as you are wrapping yeast dough into beet leaves and baking it, but the result is simply delicious! Creamy mushroom sauce adds another level of flavour to this tasty dish and it is great as leftovers as well. I will definitely be adding it to my regular meal rotation.
I have been using quite a bit of kale in my dishes recently, mainly due to the fact that I put it in my morning smoothies and then must figure out what to do with the rest of the leaves.
For some reason, grocery stores don’t sell just a little bit of kale but a huge bunch of it and I have no room in my fridge or freezer to store it (same story with dill, although space for dill is easier to find. WHY are those herb bunches so big???). I have also promised my husband to keep the freezer only 2/3 filled, which is proving to be quite difficult. He claims that the freezer is so full, there is no room for ice cream, should he want to buy some (it could also be a ploy on my end in order to keep his waist slim and trim). Continue reading