Beet Leaf Rolls with Mushroom Sauce

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.

NOTES: if you feel so inclined, make your own pizza or bread dough, or you may want to take an easy route, the way I did, and buy it from the store. I used yummy garlic scapes in this recipe as I have found some at the farmers’ market, but feel free to substitute them with regular garlic cloves.


I love using garlic scapes instead of regular garlic when available

The ingredients (serves 6):

For the rolls:

  • 1.4 lbs pizza dough (1 bag)
  •  1.25 cups of shredded mozzarella cheese or Italian cheese mix
  • 25 beet leaves, washed and hard stems cut off
  • 1 tsp cooking oil

For the mushroom sauce:

  • 2 tbsp butter
  • 0.5 lbs mushrooms, sliced (approximately 8 medium cremini)
  • 3 tbsp garlic, minced
  • 3 scallions, sliced
  • 1 tbsp dill, chopped
  • 1 cup heavy cream
  • Salt and ground black pepper to taste

The steps:

For the rolls:


Just sprinkle the cheese on top of the dough and make a loose roll

  1. Preheat the oven to 375F
  2. Grease the bottom of a baking dish with 1 tsp of cooking oil
  3. Wrap a pinch of dough and a pinch of mozzarella in each beet leaf and arrange loosely in baking dish ‘seem side’ down, you may have to do it in two layers. You may be tempted to pack them in tight but please resist the urge as the rolls need a room to grow and puff up
  4. Let the rolls rest in a warm place for 10-15 minutes prior to baking
  5. Cover the dish with a lid and bake for 30 minutes

Beet rolls are ready for the oven

For the mushroom sauce:

  1.  Melt butter in a frying pan on medium high heat
  2. Add the mushrooms and fry, stirring occasionally, until mushrooms shrink in size slightly, approximately 7 minutes
  3. Add garlic, dill and scallions and cook, stirring for a minute
  4. Add salt and black pepper to taste
  5. Add heavy cream and bring to a boil (keep stirring)
  6. Reduce the heat and simmer for 5 minutes

To combine the dish:

  1. Pull the beet rolls out of the oven and pour mushroom sauce over them
  2. Cover with the lid and bake for 20-25 minutes

All done! 

4 thoughts on “Beet Leaf Rolls with Mushroom Sauce

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