Boil the beets on medium heat for 45′ until they can be easily pierced through with a knife. Boil the stalks that we tend to throw away, though they are are completely edible and naturally sweet but not as sweet as the beets, separately for about 2′-3′ until tender. Slice the beets into wedges, chop the stalks and pour over them a simple vinaigrette made with 3tbs olive oil, 1tbs vinegar and 1 minced garlic clove. By using the beetroot leaves to recreate my beetroot leaves dolmades recipe and by using the beets and stalks to make a simple salad, you do not throw anything away and reduce food waste.
Refrigerate 1 to 2 days. Since it is generally considered better not to reheat cooked rice, this dish is absolutely prefect because dolmades are served cold. Dolmades taste better cold, as a cold appetizer or a main dish or a traditional Greek mezze.
During the pre preparation of food, we should pile up the leaves carefully, in order to protect the leaves from tearing when they wilt.
This recipe is easy and very very forgiving because even if the stuffed leaves shaped into rolls are not perfect or identical, after cooking placed tight into the dish, they all look the same!
2tbs dried mint can be used instead of 1/2 cup fresh mint leaves.