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beet leaf rolls

Keto Beet Leaf Rolls (With Creamy Dill Sauce)

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Course: Main Course
Cuisine: Ukrainian
Calories: 47
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Bunches of Beets Make sure there are enough good size leaves to make about 27 rolls. We will use the leaves only. Save the beets to make Keto Borscht!
  • 1 lbs Mixed Ground Beef or Pork (or mixed)
  • 250 grams Cauliflower Rice
  • 50 grams Finely Diced Onion
  • 2 Garlic Cloves Minced.
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Dried Dill Or 1/2 tablespoon chopped fresh dill.
  • 1/4 tsp Dried Parsley
  • 1/4 tsp Pepper
  • 1 Cup Chicken Broth Or enough to cover the beet leaf rolls.
Dill Sauce
  • 1 Tbsp Butter
  • 1/2 Cup Whipping Cream
  • 1/4 Cup Fresh Dill Chopped.
  • 1/4 Cup Diced White Onion
  • 1/8 tsp Xanthan Gum Optional, to thicken the sauce.
  • Salt Pinch, To taste.
  • Pepper Pinch, To taste.

Equipment

  • Instant Pot

Method
 

  1. Preheat the oven to 350°F if using the oven method.
Beet Leaf Rolls
  1. Lay beet leaves flat in a shallow baking dish and pour boiling water over the leaves to blanch. 1-2 minutes.
  2. Remove the leaves from the water and pat beet leaves dry with paper towel.
  3. Combine the ground meat, cauliflower rice, onion, garlic, spices and egg. Mix well.
  4. Take 1-2 tbsp of filling and roll beet leaf.
Instant Pot
  1. Secure the beet leaves tightly in the instant pot and pour over the chicken broth.
  2. Top the rolls with a plate to secure them tightly while cooking.
  3. Set the instant pot to high pressure and cook for 25 minutes. Set the valve to a quick release once the cooking is complete.
  4. Holding the plate tightly to the rolls, strain the liquid from the pot, being careful to not drop any rolls.
Oven
  1. Place the rolls in a casserole dish with a small amount of broth to cover the bottom. Cover with aluminum foil and bake in the oven 350°F for 40-45 minutes.
  2. Let the rolls sit for 15 minutes to set and slightly cool. Meanwhile prepare the creamy dill sauce.
Creamy Dill Sauce
  1. Heat butter in a saucepan and sauté 1 tbsp of diced onion, about 3-5 minutes.
  2. Add heavy whipping cream and bring to a light simmer, do not boil.
  3. Add fresh chopped dill to the sauce along with salt and pepper.
  4. *If your sauce isn't thick enough to your liking, you can add xanthan gum* to help thicken the sauce. About 1/8 tsp.
  5. Pour sauce over the cooked beet leaf rolls.
  6. Enjoy!

Notes

Nutrition Information: Per Beet Leaf Roll, without sauce (Make Approx 27)
  • 47 Calories 
  • 0.9g Carbohydrates
  • 0.2g Fiber 
  • 3.4g Fat 
  • 3.3g Protein 
Net Carbs: 0.7g / Roll 
I'm including the nutrition information for all of the ingredients. You can divide this between how many stuffed onions you make! This of course might vary slightly depending on how many onions you use. 
Nutrition Information Per Batch (Without Sauce): 
  • 1282 Calories 
  • 25.5g Carbohydrates
  • 6.3g Fiber 
  • 91g Fat 
  • 90.4g Protein