Beet Leaf Holopchi or Beetniks
Now this one definitely belongs in the "Dirty Thirty" recipe books. Boy does it taste great.
- A couple dozen larger beet leaves, wiped clean.
- Bread dough(a pound or so)
- 2 T butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 c cream
- handful of fresh dill
Pinch off a small nub of dough and roll it in your hands into an elongated shape. Place the dough on a beet leaf and roll the leaf around it(leaving the ends unwrapped). Place each roll into a buttered baking dish. Cover the dish with a clean kitchen towel and let the bread rise for an hour or so.
Heat oven to 350. Bake the Beetniks for 20 minutes. Meanwhile, make the cream sauce: Melt the buttter in a saucepan, saute onions and garlic until soft, stir in the cream and fresh chopped dill. Bring to a bubbling simmer. Remove beetniks from the oven. Pour the cream sauce evenly over top. Return to oven for 10 min.
Ready to serve.