Beet Leaf Dolmades Recipe | Stuffed Beet Leaves with Walnut Tzatziki Sauce

Beet leaf dolmades are the kind of recipe that makes you feel clever in the kitchen. You take a humble bunch of beet greens, roll them around lemony herbed rice, and finish with a creamy walnut tzatziki for dipping. The result tastes bright, earthy, and comforting all at once—perfect for a relaxed dinner, a picnic snack, or a mezze spread with friends.

If you’ve only used the beets and tossed the tops, this is your sign to change that. Beet leaves soften into silky wrappers, and they bring a gentle sweetness that complements tangy yogurt and crunchy walnuts. I’ll walk you through the steps so your rolls come out neat, tender, and packed with flavor.

Why This Beet Leaf Dolmades Recipe Works

• Beet leaves make excellent wrappers: They’re sturdy yet tender after a quick blanch, and they roll without tearing.
• Lemony, herby rice stays fluffy: We par-cook the rice, then finish it while the rolls steam so it never turns mushy.
• Walnut tzatziki adds texture: Creamy yogurt gets a nutty crunch and a garlicky lift, which balances the sweet, earthy greens.
• Make-ahead friendly: Dolmades taste even better after chilling, and the sauce keeps nicely.
• Flexible filling: You can keep it vegetarian or fold in a little cooked lentil for protein without changing texture.

Ingredients

For the Dolmades

• 1 large bunch beet greens (from about 2–3 beets), stems trimmed
• 1 cup long-grain rice (basmati or jasmine), rinsed well
• 1 small onion, finely minced
• 2 cloves garlic, minced
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• Zest of 1 lemon + 3 tablespoons lemon juice, divided
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3/4 to 1 teaspoon kosher salt, to taste
• Freshly ground black pepper
• 2 cups low-sodium vegetable broth or water
• Lemon slices, for lining the pot (optional but nice)

For the Walnut Tzatziki

• 1 cup Greek yogurt (whole milk for best texture)
• 1/2 cup finely chopped walnuts, lightly toasted
• 1/2 medium cucumber, grated and squeezed dry
• 1 small garlic clove, grated
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt, or to taste
• Pinch of black pepper

How to Make Beet Leaf Dolmades with Walnut Tzatziki

1) Prep and Blanch the Leaves

1. Fill a large pot with salted water and bring it to a boil. Set a bowl of ice water nearby.
2. Rinse beet leaves well. Stack any torn or small leaves; you can double them up for rolling later.
3. Blanch the leaves in batches for 20–30 seconds until just pliable. Transfer to the ice bath, then drain and pat dry. Trim any thick ribs from the base.

2) Start the Aromatic Rice Filling

1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced onion with a pinch of salt. Cook 5–6 minutes until translucent.
2. Stir in garlic, coriander, and cumin. Cook 30 seconds until fragrant.
3. Add rinsed rice. Stir to coat in oil for 1 minute.
4. Pour in 1 cup vegetable broth. Simmer gently, uncovered, until most liquid absorbs and rice is par-cooked (about 6–8 minutes). It should still have a bite.
5. Remove from heat. Stir in dill, mint, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds of pepper. Cool 5 minutes so the filling firms up.

3) Roll the Dolmades

1. Lay a beet leaf shiny side down. Place 1–2 tablespoons of filling near the stem end.
2. Fold the bottom up over the filling, fold sides in, then roll snugly toward the tip. Don’t overfill—the rice will expand.
3. Use two small leaves overlapped if one leaf seems thin or torn.
4. Repeat until you use all filling. You should get 20–24 dolmades, size depending on leaf size.

4) Set Up the Pot and Steam-Simmer

1. Line a wide pot or Dutch oven with lemon slices and any leftover torn beet leaves. This prevents sticking and perfumes the rolls.
2. Arrange dolmades seam side down in a snug single layer. Add a second layer if needed, packing them fairly tight so they don’t unravel.
3. Whisk remaining 1 cup broth with 2 tablespoons lemon juice and 1 tablespoon olive oil. Pour around the rolls, just to come up the sides (not covering them).
4. Place a heatproof plate directly on top of the dolmades to keep them weighed down.
5. Bring to a gentle simmer, cover, and cook 25–30 minutes until leaves are tender and rice is fully cooked. Rest 10 minutes off heat.

5) Make the Walnut Tzatziki

1. In a bowl, combine yogurt, walnuts, grated and squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
2. Stir until creamy. Adjust salt and lemon to taste. Chill until serving.

6) Serve

• Transfer dolmades to a platter. Drizzle with olive oil and a squeeze of lemon.
• Serve warm or at room temp with a bowl of walnut tzatziki on the side.

How to Store Beet Leaf Dolmades and Sauce

• Refrigerate: Store dolmades in an airtight container, layered with parchment, up to 4 days. Keep tzatziki covered separately for 3–4 days.
• Meal prep: Pack dolmades and sauce separately to keep leaves from getting soggy.
• Freeze: Freeze cooked dolmades (without sauce) up to 2 months. Thaw overnight, then rewarm gently with a splash of broth or steam 5–8 minutes.
• Revive leftovers: A quick steam or microwave with a damp paper towel returns them to tender and juicy.

Benefits of Making Dolmades with Beet Leaves

• Zero waste cooking: You use the beet tops in a delicious way.
• Nutrient-dense: Beet greens bring iron, potassium, and vitamins A and K; walnuts add healthy fats.
• Balanced flavors: Bright lemon and herbs balance earthy greens and creamy yogurt.
• Great for gatherings: Bite-size, portable, and even tastier after chilling.
• Vegetarian main or side: Works as a light dinner or part of a mezze platter.

What to Avoid for Best Results

• Do not skip rinsing the rice: Excess starch makes gummy filling.
• Don’t overcook during par-cook step: The rice finishes inside the rolls.
• Avoid overfilling: Rolls will burst and unravel.
• Don’t boil vigorously: Keep a gentle simmer to protect the leaves.
• Don’t skip weighing down the rolls: A plate keeps them tight and evenly cooked.
• Do not add too much liquid: You want it to come up the sides, not flood the rolls.

Variations You Can Try

• Lentil boost: Fold in 1/2 cup cooked green or brown lentils to the rice for extra protein.
• Spiced tomato: Add 2 tablespoons tomato paste and 1 teaspoon smoked paprika to the onion step.
• Nuttier crunch: Swap half the walnuts in the tzatziki for pistachios or almonds.
• Herb switch: Use parsley and oregano in place of mint and dill for a different vibe.
• Citrus twist: Use orange zest in the filling and keep lemon in the cooking liquid.
• Grain swap: Try par-cooked bulgur or short-grain brown rice; adjust simmer time as needed.
• Spicy kick: Add Aleppo pepper to the filling or a pinch of red pepper flakes to the sauce.

FAQ

Do I need to blanch the beet leaves?

Yes. A quick blanch softens the leaves so they roll cleanly and cook evenly without tearing.

Can I use jarred grape leaves instead?

You can, but fresh beet leaves taste sweeter and more delicate. If using grape leaves, rinse well to remove brine and reduce added salt.

What type of rice works best?

Long-grain rice like basmati or jasmine keeps the filling fluffy. Short-grain can get dense.

How do I keep the rolls from unravelling?

Roll snugly, place seam side down, and weigh them with a plate. Pack them tightly in the pot.

Can I make them ahead?

Absolutely. Make a day in advance and chill. They taste even better after the flavors mingle.

What if my beet leaves are small?

Overlap two leaves to create a larger wrapper. Trim thick ribs for easier rolling.

Is the walnut tzatziki optional?

Sure, but it adds crunch, richness, and brightness. It turns a good dolmade into a great one.

Conclusion

These beet leaf dolmades deliver everything you want in a homemade mezze: tender, lemony rolls, herby rice, and a cool walnut tzatziki that ties it all together. Keep the simmer gentle, roll with a light hand, and let the citrus and herbs shine. Make a batch today, and you’ll have a flavorful, wholesome snack ready in the fridge for days.

Beet Leaf Dolmades Recipe | Stuffed Beet Leaves with Walnut Tzatziki Sauce

Tender beet leaves are wrapped around lemony herbed rice and gently simmered, then served with a creamy walnut tzatziki. Bright, earthy, and perfect for mezze, picnics, or an easy dinner.

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Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 20 dolmades

Ingredients

  

Ingredients

• 1 large bunch beet greens (from about 2–3 beets), stems trimmed
• 1 cup long-grain rice (basmati or jasmine), rinsed well
• 1 small onion, finely minced
• 2 cloves garlic, minced
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• Zest of 1 lemon
• 3 tablespoons lemon juice, divided
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3/4 to 1 teaspoon kosher salt, to taste
• Freshly ground black pepper
• 2 cups low-sodium vegetable broth or water, divided
• Lemon slices, for lining the pot (optional)
• 1 cup Greek yogurt (whole milk for best texture)
• 1/2 cup finely chopped walnuts, lightly toasted
• 1/2 medium cucumber, grated and squeezed dry
• 1 small garlic clove, grated
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt, or to taste
• Pinch of black pepper

Instructions

 

Instructions

• Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
• Rinse beet leaves well, blanch in batches for 20–30 seconds until pliable, then transfer to ice water, drain, pat dry, and trim thick ribs.
• Heat 2 tablespoons olive oil in a skillet over medium heat and cook minced onion with a pinch of salt for 5–6 minutes until translucent.
• Stir in garlic, coriander, and cumin and cook for 30 seconds until fragrant.
• Add rinsed rice, stir to coat for 1 minute, then pour in 1 cup vegetable broth and simmer uncovered until mostly absorbed and rice is par-cooked, 6–8 minutes.
• Remove from heat and stir in dill, mint, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds of pepper, then let cool 5 minutes.
• Lay a beet leaf shiny side down, place 1–2 tablespoons filling near the stem end, fold bottom over filling, tuck in sides, and roll snugly; overlap two small leaves if needed.
• Repeat with remaining leaves and filling to make about 20–24 dolmades.
• Line a wide pot or Dutch oven with lemon slices and any torn beet leaves, then arrange dolmades seam side down in a snug layer (and a second layer if needed).
• Whisk remaining 1 cup broth with 2 tablespoons lemon juice and 1 tablespoon olive oil and pour around the rolls to come up the sides.
• Place a heatproof plate on top to weigh the dolmades down, bring to a gentle simmer, cover, and cook 25–30 minutes until leaves are tender and rice is cooked.
• Remove from heat and rest 10 minutes.
• Combine yogurt, walnuts, squeezed cucumber, grated garlic, lemon juice, olive oil, dill, salt, and pepper to make the walnut tzatziki; adjust seasoning and chill.
• Transfer dolmades to a platter, drizzle with olive oil and a squeeze of lemon, and serve warm or at room temperature with walnut tzatziki.

Notes

Pack dolmades snugly and keep the simmer gentle to prevent unraveling. Do not overfill; the rice expands. Make ahead and chill for improved flavor. For variation, fold in 1/2 cup cooked lentils, add tomato paste and smoked paprika, or switch herbs. Store dolmades up to 4 days refrigerated and tzatziki 3–4 days; dolmades freeze well for up to 2 months.