Local Recipes

Spiced Beet Chard Rolls

Use blanched chard leaves as a wrap for deliciously spiced, grated beets.


  • 1 tbsp  oil
  • 1 tsp  mustard seed
  • 1 tsp  turmeric
  • pinch of asafetida
  • ¼ tsp  curry leaves
  • 2 tsp  tamarind concentrate –mixed in water
  • 1 tsp  cane sugar
  • 1 tsp  salt
  • 1 tsp  curry powder
  • 1 lb.  beets
  •  chard leaves—lightly blanched (30 to 60 seconds)


  1. Boil the beets long enough to slip the skins. Cool, slip skins and grate beets.
  2. Heat oil in a heavy sauce pan and add mustard seeds and cook until they pop.  Add the rest of the spices and cook on low for a minute. Add the spices to the grated beets and mix well.
  3. Put a tablespoon of beet mixture on a chard leaf, fold ends of leaf in and roll. Line the rolls up in a buttered casserole dish. 
  4. Bake for about 45 minutes in chicken or veggie stock or tomato juice.
  5. Serve with yogurt, sour cream or tomato jam.