Stuffed vegetables and leaf rolls
Beet leaves are wrapped around a spiced rice filling and cooked in olive oil. Their lightly earthy flavor pairs with the minty filling, adding a colorful twist to a spread of olive oil dishes.
Briefly blanch the beet leaves in boiling water, just until soft enough to fold. Drain them and trim away the thick stems.
Soften the onion in olive oil, then add the rinsed rice and spices. Sauté until the rice has absorbed the oil, then let the filling cool slightly.
Place a small amount of filling near the stem end of each leaf, fold in the sides, and roll snugly. Use a small amount of filling because the rice will expand.
Arrange the rolls in a pot. Add the hot water and lemon juice, weigh them down with an inverted plate, and simmer over low heat until the rice is tender. Let cool before serving.
Briefly blanch the beet leaves, just until softened enough to fold; overcooked leaves may fall apart. Trim away the thick stems and ribs. The rolls taste best at room temperature. Vegan.
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