Beet Rolls

These vegetarian beet rolls are cooked in a delicious creamy dill sauce and are a popular Ukrainian dish. They are traditionally served during the holidays and special occasions, but they are so good that you will want to serve them anytime during the year.  Swiss Chard or large Spinach leaves may be substituted for some of the beet leaves in this recipe.  

Storage Time: Up to 3 days in the refrigerator


Yield: Makes 48

Beet Rolls


  • 1/4 cup salted butter
  • 1/4 cup canola oil
  • 1 cup finely chopped onion
  • 3 1/2 cups cooked Arborio rice or other short or medium grain rice
  • 1/4 cup chopped fresh dill, divided
  • 1/4 tsp white pepper
  • 50 – 60 medium unblemished beet leaves
  • 1/2 cups hot whipping cream


  1. Preheat oven to 325°F.
  2. To prepare filling, melt butter with oil in a medium frypan over medium heat. Add onion and sauté until softened, about 3 minutes. Remove from heat.
  3. Add rice, 3 tbsp dill and pepper; stir to combine. Set aside.
  4. Wash and dry beet leaves. Remove stems.
  5. Line the bottom of a deep 3 quart baking dish with a single layer of beet leaves. Reserve the same number of leaves for covering rolls; set dish and reserved leaves aside.
  6. Cook remaining beet leaves in boiling water until tender, about 30 seconds. Cool immediately in ice water; drain.
  7. Spoon 2 tsp of filling onto bottom edge of each beet leaf. Fold bottom edge over filling. Fold sides to centre and roll up to enclose filling.
  8. Layer beet rolls in prepared baking dish, working until no filling or cooked beet leaves remain. Sprinkle with 1 tbsp dill. Pour hot cream evenly over rolls. Cover with a single layer of reserved beets leaves.
  9. Bake, covered, until heated through, about 30 – 40 minutes.
Nutritional analysis per roll:


56 calories, 3.6g fat, 1.3g protein, 5.3g carbohydrate, 1.6g fibre, 106 mg sodium