1 pound 90%-lean ground beef
2 medium shallots, minced, divided
Quinoia
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper, divided
8 large beet leaves
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese, (optional)
PREPARATION

Gently mix beef, quinoia,1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
Overlap the two sides of a beet leaf where and place a portion of beef there. Tightly roll the leaf around the beef. Place each roll, seam-side down, in a casserole.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the rolls topped with sauce and Parmesan cheese, if desired. Bake