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Beet Rolls

This recipe is a riff on your Baba's cabbage rolls and it makes a lot!

Recipe by Courtney Lutz


2 lbs ground meat (ground beef, ground pork or ground lamb or any combination thereof)

1 tbsp onion powder 

1 tbsp garlic powder 

1 cup Wild Rice (or rice of your choosing) cooked

Himalayan salt 

Beet leaves 

Herbs of your choice (basil, mint, parsley, oregano, etc)


  1. Mix ground meat, spices and rice together in a large bowl. 
  2. Cut the stem off beet leaves and save for later. Depending on the size of your beet leaves, take a small scoop of meat mixture and press into a "log" shape. Back side up, Start at the bottom of the leaf, roll and fold in the sides. 
  3. Place in a large, oven safe dish, and continue until all meat is rolled. Bake in oven for 40-4 5min at 350F


1 cup raw cashews (rinsed and soaked) 

3 garlic cloves 

2 tsp onion powder 

2 cups bone broth 

Himalayan salt 

Method: Heat on stove top and blend till smooth.  Enjoy as an appetizer or as the main event!