• Preheat the oven to 350°F if using the oven method.

Beet Leaf Rolls

• Lay beet leaves flat in a shallow baking dish and pour boiling water over the leaves to blanch. 1-2 minutes.
• Remove the leaves from the water and pat beet leaves dry with paper towel.
• Combine the ground meat, cauliflower rice, onion, garlic, spices and egg. Mix well.
• Take 1-2 tbsp of filling and roll beet leaf.

Instant Pot

• Secure the beet leaves tightly in the instant pot and pour over the chicken broth.
• Top the rolls with a plate to secure them tightly while cooking.
• Set the instant pot to high pressure and cook for 25 minutes. Set the valve to a quick release once the cooking is complete.
• Holding the plate tightly to the rolls, strain the liquid from the pot, being careful to not drop any rolls.

Oven

• 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.
• Let the rolls sit for 15 minutes to set and slightly cool. Meanwhile prepare the creamy dill sauce.

Creamy Dill Sauce

• Heat butter in a saucepan and sauté 1 tbsp of diced onion, about 3-5 minutes.
• Add heavy whipping cream and bring to a light simmer, do not boil.
• Add fresh chopped dill to the sauce along with salt and pepper.
• *If your sauce isn't thick enough to your liking, you can add xanthan gum* to help thicken the sauce. About 1/8 tsp.
• Pour sauce over the cooked beet leaf rolls.
• Enjoy!