Bring on the beets!
I did not grow up with beets. Or squash. Or pomegranates. Or Kale. These are all foods I’ve learned to love as I got older and started doing my own grocery shopping and cooking. My mother is a great cook, but there are a few things she doesn’t like. Much like I detest JELL-O and okra, a few food items (eggplant) just didn’t win her over enough to make it into our grocery cart.
Beetroot is one of my favorites from the produce section. Rich in antioxidants and vitamin C, I love that I can use the root and leaves for dishes. I only recommend eating beet greens if you buy organic (and I feel the same for any other leafy green).
It’s somewhat a struggle to get enough leafy greens into my daughter’s diet and I was skeptical that she would like these wraps, but to my surprise she gobbled them up. I’m sure the cream cheese and sweet dried berries made all the difference.
4 Beet Leaves De-Ribbed
4 Tbs Cream Cheese
1/3 Cup Dried Berries and/or Cherries
Dash of Cinnamon
1. Wash and dry beet leaves and divide lengthwise, removing ribs.
2. Smear 1/2 Tbs of cream cheese on each leaf. I liked to leave a little bit to help keep wraps stuck together when rolling them up.
3. Add a small sprinkle of cinnamon to the cream cheese and then a few berry pieces.
4. Roll leaves so cream cheese and berries are tucked inside your wraps.
Enjoy! These dense, slightly salty leaves are toned down by the sweetness of the berries and, let’s face it, cream cheese is good on almost anything.