Beet Leaves Stuffed with Morcilla

At the Michelin three-star restaurant Arzak in San Sebastián, every amuse-guele arrives looking like a prettily wrapped gift. And although it’s the height of bad manners to ask for seconds of a giveaway appetizer, the beet leaves stuffed with blood sausage and apples were so incredible I swallowed my pride, took a deep breath, and begged for more. The good news? The recipe turned out to be simple enough to reproduce at home. At Arzak, the beet leaf packages are served upright on a pl