Indulge in a culinary journey with the versatile Beetniks Dough, a vibrant and nutritious dough that forms the foundation of a diverse range of delectable dishes. This dough, crafted from the goodness of beets, offers a naturally sweet and earthy flavor, along with an array of vibrant colors to tantalize your taste buds and transform your meals into visually stunning creations. From savory pies and hearty breads to sweet pastries and indulgent cookies, the Beetniks Dough adapts effortlessly to cater to your every craving. Unleash your inner chef and explore the boundless possibilities that await within.
Here are our top 5 tried and tested recipes!
UKRAINIAN BEET GREEN CABBAGE ROLLS
This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
- Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
- Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
- Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g
UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD
Steps:
- Gather the ingredients.
- In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
- In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
- Add 4 cups of the flour and mix just until well combined.
- Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
- Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
- Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
- Knead until dough is smooth.
- Smear top with melted butter or oil.
- Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
- Meanwhile, wash the beet leaves.
- Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
- Remove from water and shock with cold water to stop the cooking process. Let drain.
- Gather the ingredients.
- When the dough has doubled, punch it down.
- Take a walnut-sized piece of dough, elongating it to a rectangular shape.
- Place it on a beet leaf.
- Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
- Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
- Place a layer of beet rolls in the bottom.
- Brush with melted butter or other fat and salt.
- Repeat layering, ending with melted butter or fat and salt on top.
- Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
- Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
- Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
- Gather the ingredients.
- While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
- Stir in 2 tablespoons flour and cook until mixture bubbles.
- Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
- Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
- Then add tempered sour cream back into the sauce, whisking until smooth.
- Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.
Nutrition Facts : Calories 403 kcal, Carbohydrate 63 g, Cholesterol 60 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 12 g, ServingSize 24 rolls (8 to 12 servings), UnsaturatedFat 0 g
BEET LEAF HOLOPCHI OR BEETNIKS RECIPE - (4/5)
Provided by Reneeb
Number Of Ingredients 7
Steps:
- 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.
BEETNIK CAKE
This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige color. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing.
Provided by Tammy
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
- Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 50.3 g, Cholesterol 49.6 mg, Fat 16.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 320.4 mg, Sugar 30.2 g
BEET LEAF ROLL-UPS
Beet Leaves never tasted soooooo goooood! My mom used to fix this recipe often, with the abundance of beet leaves she had on hand when she operated a market garden in Alberta Beach, Alberta, Canada. I find myself searching market gardens for beet-leaves now that I've left home... And once you try this recipe, you'll keep looking for beet leaves again too!
Provided by MapleLeafLili Hill
Categories One Dish Meal
Time 55m
Yield 1 casserole (2 quart )
Number Of Ingredients 12
Steps:
- Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
- (if usiong the oven, don't forget them in there).
- Cook your rice in the 2 cups of water with the 1tsp salt.
- Fry the diced onion in the butter until soft, then add the dill.
- Add the onion/butter/dill mixture to the cooked rice.
- Add salt and pepper to taste, and mix well.
- Place 1 tablespoon of the filling onto a beet leaf, and roll up.
- Making sure your filling won't fall out.
- Place in layers into a casserole dish.
- Mix together the sauce ingredients until well blended.
- And pour over the beet leaf roll-ups.
- Bake at 300 for 1/2 to 3/4 hour.
- until the sauce is just bubbling at the edges.
- Enjoy!
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your bread.
- Make sure your yeast is active. If you're not sure, proof it before using it. To proof yeast, dissolve it in warm water with a pinch of sugar. Let it sit for 5-10 minutes, until it becomes foamy.
- Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give your bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to produce carbon dioxide, which will cause the bread to rise.
- Bake the bread in a preheated oven. This will help create a crispy crust.
- Let the bread cool slightly before slicing it. This will help prevent it from crumbling.
Conclusion:
Beetnik's Dough is a versatile recipe that can be used to make a variety of delicious breads. It's easy to make and can be customized to your liking. So get creative and experiment with different flavors and ingredients. You're sure to find a Beetnik's Dough bread that you love.
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