Stuffed vegetables and leaf rolls
Blanch beet leaves until softened, then wrap them around an olive-oil filling made with rice, onion, and spices. The rolls are cooked slowly and taste better after cooling, making them a classic Aegean-style dish for a picnic.
Trim the tough stems from the beet leaves. Blanch them in boiling water for 1 to 2 minutes, then immediately transfer them to ice water and drain.
Sauté the onion in olive oil until softened. Add the pine nuts and rice and cook for 2 more minutes, stirring. Add the tomato, raisins, mint, salt, and black pepper. Bring to a boil, then remove from the heat.
Place a 5 ml measure of filling on the center rib of each leaf. Fold in the sides and roll tightly, then pack the rolls snugly into the bottom of a wide pot.
Place a plate on top of the rolls as a weight. Add the lemon juice and enough hot water to just cover the rolls. Cover the pot and cook over low heat for 1 hour and 15 minutes.
Remove the pot from the heat and let the rolls rest in the pot for at least 2 hours at room temperature, preferably in the refrigerator. Once cooled, transfer them to a picnic container.
Do not blanch the leaves for more than 1 to 2 minutes, or they may become too soft, tear, and come unrolled. Let the rolls cool before serving; olive oil–braised rolls taste best once they rest at room temperature and the flavors settle. Contains pine nuts.
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