Red Velvet Beet Poke Cake

PREP TIME: 15 MINUTES | BAKE TIME: 20 TO 25 MINUTES

PREP TIME: 15 MINUTES | BAKE TIME: 20 TO 25 MINUTES


INGREDIENTS

Courtesy of Dinner, Dishes and Desserts

Cake

  • 1 jar (16 ounces) Aunt Nellie's Sliced Picked Beets
  • Water
  • 1 package (15.25 ounces) yellow or white cake mix
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 3 tablespoons vegetable oil

Pudding Layer

  • 2 (3.4 ounces each) package vanilla instant pudding mix
  • 4 cups skim milk

Topping

  • 1-1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips

DIRECTIONS

Makes 16 servings.

  1. Preheat oven to 350°F. Spray 9 x 13 x 2-inch baking pan with nonstick baking spray, or grease and flour the pan. Set aside.
  2. Drain beets; reserve liquid. Puree beets and 1/4 cup beet liquid in food processor or blender until smooth. Add enough water to remaining beet liquid to equal 1 cup.
  3. In large bowl, stir together cake mix and cocoa powder. Add beet puree, beet liquid, eggs and oil. Beat on low speed of electric mixer to combine. Beat 2 minutes on medium until smooth, scraping bowl occasionally.
  4. Pour into prepared pan. Bake 20 to 25 minutes, or until tester inserted in center comes out clean. Remove from heat; place on wire rack. Let cool 20 minutes.
  5. Using handle of wooden spoon, poke holes in the top of the cake about 1-inch apart.
  6. In large bowl, whisk together pudding mix and milk until smooth. Pour over cake. Spread evenly making sure to spread into holes. Refrigerate cake at least 2 hours.
  7. For topping, in large bowl, beat heavy cream, powdered sugar and vanilla together until stiff peaks form. Spread over pudding layer. Top with mini chocolate chips.
  8. Slice and serve. Store any leftovers, covered, in refrigerator. 

NUTRITION INFORMATION

Per serving (1/16 of recipe): 320 calories; 4g protein; 45g carbohydrate; 14g fat; 440mg sodium; 55mg cholesterol; 1g dietary fiber; 0.75mg iron; 487.21IU vitamin A; 0.13mg vitamin C.

Red Cabbage Kielbasa & White Bean Soup


PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES


Recipe courtesy of Today's Creative Life

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon ground pepper
  • 8 cups low-sodium chicken stock
  • 1 cup vegetable juice
  • 1 can (14.5 to 15 ounces) diced tomatoes, undrained
  • 2 jars (16 ounces each) Aunt Nellie's Sweet & Sour Red Cabbage, undrained
  • 1/2 to 1 pound kielbasa sausage, cut into bite-sized pieces
  • 2 cans (15 ounces each) cannellini (white kidney) beans, drained and rinsed (See note)

DIRECTIONS

Makes 10 (approx. 1-1/2 cup) servings.

  1. In Dutch oven, heat olive oil over medium-high heat until hot.
  2. Add onion. Cook 3 minutes, stirring frequently. Add carrots, celery and garlic. Continue cooking about 4 to 5 minutes or until onions are translucent and soft, stirring frequently. Stir in paprika, curry powder and pepper.
  3. Add chicken stock, vegetable juice, diced tomatoes, red cabbage and kielbasa. Bring to boil. Reduce heat. Add beans and simmer 10 minutes, or until soup is desired consistency, stirring occasionally. Season to taste.

Note: Other white beans may be substituted for the cannellini beans. 


NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe):  280 calories; 10g protein; 39g carbohydrate; 10g fat; 740mg sodium; 15mg cholesterol; 8g dietary fiber; 2.59mg iron; 0.21mg thiamin; 5150.35IU vitamin A; 14.55mg vitamin C.

Holland Onion and Leek Soup


PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR

PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR


Recipe courtesy of Momma Cuisine

INGREDIENTS

  • 3 jars (15 ounces each) Aunt Nellie's Holland-Style Onions
  • 3 tablespoons unsalted butter
  • 4 cups sliced leeks, white and green parts, (1/4-inch thick slices)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 1-1/2 cups sherry wine
  • 1 teaspoon Kosher salt (optional)
  • 1 teaspoon black pepper
  • 3 sprigs fresh thyme
  • 1 dry bay leaf
  • 1 box (32 ounces) reduced-sodium beef stock
  • French baguette, cut into 6 (1/2-inch thick) slices
  • 3 tablespoons shredded Parmesan cheese

DIRECTIONS

Makes 6 (approx. 1 cup) servings.

  1. Drain onions; set aside. Discard liquid.
  2. Heat Dutch oven or large pot to medium-high heat. Add butter. When butter has melted, add leeks. Cook 15 minutes, stirring frequently. (Reduce heat to medium if leeks are browning too quickly.)
  3. Add onions, garlic, flour and brown sugar. Stir to combine. Reduce heat to medium. Cook 8 to 10 minutes or until mixture is well combined and leeks are tender, stirring frequently.
  4. Add sherry, salt, pepper, thyme sprigs and bay leaf. Cook 5 minutes, stirring frequently. Add beef stock. Bring to boil. Reudce heat and simmer 30 minutes, stirring occasionally.
  5. Preheat broiler. Arrange baguette slices on baking sheet in single layer. Toast until golden brown.
  6. Remove thyme sprigs and bay leaf from soup. Ladle soup into oven-safe bowls. Top with toasted baguette and shredded Parmesan cheese, about 1/2 tablespoon per bowl. Broil until melted and edges are golden brown. (See note)

Note: If oven-safe bowls are not available, arrange baguette slices on baking sheet as directed in Step 5. Sprinkle evenly with Parmesan cheese and broil until golden brown. Top each bowl of soup with baguette slice.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 330 calories; 8g protein; 45g carbohydrate; 9g fat; 880mg sodium; 20mg cholesterol; 3g dietary fiber; 3.62mg iron; 0.33mg thiamin; 1190.44IU vitamin A; 3.81mg vitamin C.

Orange Galette with Beet Gorgonzola Salad


PREP TIME: 30 MINUTES | COOK TIME: 15 to 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 15 to 20 MINUTES

Recipe courtesy of Momma Cuisine

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1 sheet frozen puff pastry, approximately 16 x 11 inches (see note)
  • 1 tablespoon olive oil, divided
  • 4 Navel oranges, segmented
  • 4 ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon dried basil
  • 2 cups mixed baby salad greens
  • 1/4 cup chopped pecans, toasted if desired

DIRECTIONS

Makes 12 servings.

  1. Heat oven to 400°F.
  2. Drain beets well; set aside on paper towels to absorb any remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread half of olive oil on pastry sheet. Place about half of orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold up edges of pastry sheet to create border. Sprinkle half of crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15 to 20 minutes; watch carefully, as different brands of puff pastry may have different cooking times. Remove from oven; cool on wire rack.
  6. Meanwhile, coarsely chop beets. In large bowl, toss together remaining orange segments, mixed greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and the pecans.

Note: If your puff pastry sheet is a different size, adjust accordingly. For example, if your sheet is 9-1/2 x 11, gently roll it out with a rolling pin to approximately 16 x 11 inches. If your pastry sheet is a 9-1/2-inch square, use two squares.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe):  180 calories; 4g protein; 18g carbohydrate; 11g fat; 220mg sodium; 10mg cholesterol; 2g dietary fiber; 0.80mg iron; 0.05mg thiamin; 329.89IU vitamin A; 14.31mg vitamin C.

Pickled Beet & Red Quinoa Salad with Orange Vinaigrette


PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES


INGREDIENTS

Salad:

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Notes)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh parsley
  • 1/2 cup red quinoa, cooked according to package directions (about 1-1/2 cups cooked) (See Notes)
  • 1/2 cup coarsely chopped almonds, toasted
  • 1/3 cup crumbled reduced-fat or traditional feta cheese
  • 1 tablespoon orange zest

Vinaigrette:

  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt (optional)
  • 2 tablespoons olive oil

DIRECITONS

Makes 8 (approx. 1/2-cup) servings.

  1. Drain beets. Place in large bowl; set aside. Discard beet liquid or save for another use.
  2. For vinaigrette, in small bowl whisk together orange juice, 1 tablespoon orange zest, black pepper, salt, if desired, and olive oil; set aside.
  3. Add chickpeas, green onions, parsley and quinoa to beets. Add vinaigrette; toss to combine well. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and 1 tablespoon orange zest. Serve at room temperature or chilled.

Notes: White or black quinoa or a combination of colors can be used in place of red.

Aunt Nellie’s Whole Pickled Beets, quartered, or Sliced Pickled Beets can be substituted for Baby Whole Pickled Beets.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 205 calories; 7g protein; 24g carbohydrate; 9g fat; 215mg sodium; 2mg cholesterol; 5g dietary fiber; 1.58mg iron; 0.08mg thiamin; 463.37IU vitamin A; 12.11mg vitamin C.

Herbed Mediterranean Flat Bread

PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES


DIRECTIONS

Makes 4 servings. 

  1. Preheat oven to 400°F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon of the Parmesan cheese; set aside.
  3. In small bowl, stir together the olive oil, thyme and garlic. Brush over one side of flat breads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flat bread with onion mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Return to oven. Bake 8 to 10 minutes or until heated through, and flat bread is crisp.
  5. Cut each flat bread in half. Sprinkle with fresh basil, if desired.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1 jar (7.5 ounces) quartered marinated artichoke hearts
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped or sliced Kalamata olives
  • 1/4 teaspoon crushed red pepper flakes
  • Coarse grind black pepper
  • 2 tablespoons shredded Parmesan cheese, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 clove garlic, minced
  • 2 whole grain round or square flat breads (about 6 to 7 inches diameter (See Note)
  • Fresh basil (optional)

Note: One larger flat bread approximately 10 x 7-1/2 inches can be substituted for the two smaller flatbreads. Check package directions for baking temperature and times as brands may vary.  


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 210 calories; 6g protein; 32g carbohydrate; 9g fat; 600mg sodium; 2mg cholesterol; 7g dietary fiber; 2.32mg iron; 0.04mg thiamin; 700.59IU vitamin A; 10.19mg vitamin C.

Beet & Spinach Wrap

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS


INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 2 tablespoons prepared hummus (any flavor)
  • 1 multigrain or whole wheat tortilla wrap (about 7 inches diameter)
  • 1/2 cup lightly packed baby spinach, long stems removed
  • 2 thin slices smoked turkey breast (See Note)
  • Chopped chives

DIRECTIONS

Makes 1 serving. 

  • Drain beet cup. Discard liquid. Pat beets dry.
  • Spread hummus evenly over one side of tortilla. Top with even layer of spinach, then beets. Top with turkey slices and sprinkle with chives. Roll up. Serve immediately or wrap securely in plastic wrap and refrigerate up to 4 hours.

Note: Other favorite sandwich meats such as plain turkey breast, ham or roast beef can be substituted for smoked turkey.


NUTRITION INFORMATION

Nutrition information per serving: 230 calories; 10g protein; 34g carbohydrate; 6g fat; 720mg sodium; 10mg cholesterol; 6g dietary fiber; 2.80mg iron; 0.06mg thiamin; 1891.73IU vitamin A; 46.43mg vitamin C.

Berry Beet Smoothie


PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES

INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 1/2 cup fresh or frozen strawberries, raspberries, blueberries or blackberries (use one or a combination)
  • 1 container (about 5.3 ounces) plain or vanilla nonfat Greek or traditional yogurt
  • Ice cubes (optional)

DIRECTIONS

Makes 1 serving (approx. 1 to 1-1/4 cups).
  1. Drain beet cup. Discard liquid. Place beets in blender container.
  2. Add berries. Puree until combined. Add yogurt; puree until smooth. If desired, for colder, thicker smoothie, add 2 to 3 ice cubes and process until combined.

NUTRITION INFORMATION

Nutrition information per serving: 160 calories; 15g protein; 22g carbohydrate; 1g fat; 190mg sodium; 10mg cholesterol; 2g dietary fiber; 1.01mg iron; 0.02mg thiamin; 8.64IU vitamin A; 83.12mg vitamin C.

Bacon-Apple Red Cabbage Soup


PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2 slices thick-cut bacon, chopped
  • 1 medium red onion, chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 2 cups low-sodium, fat-free chicken or vegetable broth
  • 1 medium apple, chopped (about 1 cup)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground allspice (optional)
  • 1/8 teaspoon ground cloves (optional)
  • Chopped apple (optional)
  • Plain yogurt or sour cream (optional)
  • Crumbled cooked bacon (optional)

DIRECTIONS

Makes 4 servings.
  1. Cook bacon in large saucepan or Dutch oven over medium heat 2 to 3 minutes or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon drippings to pan; discard remaining drippings. 
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and 1 cup chopped apple. Stir in cinnamon, allspice and cloves, if desired. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering, uncovered, about 5 minutes until apples are tender and soup is desired consistency.
  3. Spoon soup into serving bowls. Garnish with chopped apple, yogurt and crumbled bacon, if desired.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe):  170 calories; 3g protein; 27g carbohydrate; 6g fat; 500mg sodium; 10mg cholesterol; 1g dietary fiber; 0.42mg iron; 0.02mg thiamin; 21.32IU vitamin A; 6.62mg vitamin C.

Beet & Goat Cheese Crostini

Beet & Goat Cheese Crostini


PREP TIME: 20 MINUTES | STANDING TIME: 15 TO 30 MINUTES

PREP TIME: 20 MINUTES | STANDING TIME: 15 TO 30 MINUTES


INGREDIENTS

  • 1 jar (16 oz.) Aunt Nellie's Sliced Pickled Beets
  • 1/2 cup yellow, red or combination cherry tomatoes, cut into small dice (optional)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 8 oz. fresh goat cheese, plain or with pepper
  • Freshly ground black pepper
  • 24 oven-baked Italian-style bread rounds

 

DIRECTIONS

Makes 24 servings.

  1. Drain beets well; cut into 1/4-inch dice. Measure 1-1/2 cups diced beets. (Reserve remaining for use in salads.) In medium bowl, combine beets, tomatoes, if desired, vinegar and basil. Let stand 15 to 30 minutes for flavors to blend.
  2. To serve, spread about 1 generous teaspoon of goat cheese on each toast and top with the beet mixture. Sprinkle with freshly ground black pepper. Serve immediately.

NUTRITION INFORMATION

Per serving (1/24 of recipe): 55 calories; 3g protein; 6g carbohydrate; 2g fat; 110mg sodium; 4mg cholesterol; less than 1g dietary fiber; 0.46mg iron; 0.04mg thiamin; 120IU vitamin A; 0.08mg vitamin C

Harvard Beet Spice Cake

Harvard Beet Spice Cake


PREP TIME: 25 MINUTES   |   BAKE TIME: 40 MINUTES

PREP TIME: 25 MINUTES   |   BAKE TIME: 40 MINUTES


INGREDIENTS

  • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup coarsely chopped walnuts
  •  Confectioners’ sugar

DIRECTIONS

Makes 12 servings

  1. Puree beets in blender or food processor until smooth; set aside.
  2.  In medium bowl, stir together dry ingredients.
  3. Beat butter with sugar until light and fluffy.  Add eggs and beat well.  Add dry ingredients alternately with beets to butter mixture, mixing well after each addition.  Fold in walnuts.  Turn batter into greased, lightly floured 9-cup fluted tube (Bundt) pan.
  4. Bake at 350°F 35 to 40 minutes, or until cake tests done.  Cool on rack for 30 minutes before removing from pan.  Sift confectioners’ sugar over top of cooled cake, if desired.


NUTRITION INFORMATION

Per serving:  340 calories; 6 g protein; 46 g carbohydrate; 15 g fat;  400 mg sodium; 55 mg cholesterol; 2 g dietary fiber; 1.62 mg iron; .19 mg thiamin; 283.26 IU vitamin A; .32 mg vitamin C.


 

Chicken Soft Tacos with Pickled Beet Salsa

PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Note)
  • 2 tablespoons chopped red onion
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup sour cream
  • 1 tablespoon jalapeno mustard
  • 4 soft flour tortillas (6-inch diameter)
  • 2 cups fresh arugula
  • 2 cups chopped cooked rotisserie chicken (hot or cold)
  • 1/4 cup crumbled queso fresco cheese

DIRECTIONS

Makes 4 servings

1. For salsa, drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.

2. In small bowl, stir together sour cream and mustard; set aside.

3. On one half of tortilla, place equal amounts of beet salsa, arugula, chicken and cheese. Top with dollops of mustard sour cream. Fold over.

Note: Sliced Pickled Beets or 3 single serve cups Aunt Nellie’s Diced Pickled Beets may be substituted.


NUTRITION INFORMATION

Per serving (1/4 of recipe): 380 calories; 20 g protein; 28 g carbohydrate; 20 g fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin; 460 IU vitamin A; 4 mg vitamin C.

Ruby Beet Chicken Salad Skewers with Citrus-Stone Ground Mustard Vinaigrette

PREPARATION TIME: 25 MINUTES / COOK TIME: 20 MINUTES

PREPARATION TIME: 25 MINUTES / COOK TIME: 20 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets, drained (See Note)
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • Salt
  • Pepper
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons plus 1/3 cup orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zested & juiced (1/3 cup juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled firm white cheese (such as blue cheese, feta, or goat)

Note: Whole Pickled Beets may be substituted. Cut beets in half.

 

DIRECTIONS

Makes 8 servings

1. Preheat oven to 375° F. Drain beets; set aside.

2. Season both sides of chicken with salt and pepper, as desired. In small bowl, combine 1 1/2 tablespoons each of the mustard and the marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined rimmed baking sheet, about 20 to 25 minutes or until juices run clear; set aside.

3. Meanwhile, for vinaigrette, in medium bowl, combine remaining 3 tablespoons mustard, 1/3 cup marmalade, chives, zest and lemon juice, salt and pepper. Slowly pour in oil while whisking vigorously until completely combined.

4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread a beet, piece of chicken and 4 to 5 pieces of lettuce; repeat two more times; add one beet at end. Repeat to make 8 skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.


NUTRITION INFORMATION

Per serving (1 skewer): 255 calories; 15 g protein; 20 g carbohydrate; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; 0.07 mg thiamin; 2871 IU vitamin A; 7 mg vitamin C.

Fudgy Beet Brownies

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1 box dark or milk chocolate brownie mix (18.2 ounces)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners’ sugar (optional)

 

 

DIRECTIONS

Makes 24 brownies.

  1. Preheat oven to 350°F. Lightly spray bottom of 13 x 9-inch pan with nonstick cooking spray. Place beets in blender or food processor. Puree until smooth; set aside. 
  2. Combine brownie mix, oil, eggs and pureed beets in large mixing bowl; stir until well blended. Stir in chocolate chips. Pour into prepared pan. Bake as directed on package, checking after shortest recommended baking time. 
  3. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.
 

Variation: Chipotle Beet Brownies

Add 1/2 teaspoon chipotle chili powder to mixture along with pureed beets in step 2.

 

NUTRITION INFORMATION

Per serving (1/24 of recipe): 180 calories; 1 g protein;  26 g carbohydrate; 7 g total fat; 150 mg sodium; 15 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.01 mg thiamin; 23 IU vitamin A; 0 mg vitamin C.

 

Beet, Feta & Walnut Scones


PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES

PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES


DIRECTIONS

Makes 8 scones, 1 scone per serving.

1. Preheat oven to 400°F.

2. Drain beets well. Chop coarsely and set aside on paper towels to absorb any remaining liquid. 

3. Whisk together flour, baking powder, salt and pepper in large bowl.

4. Combine milk, oil and egg in small bowl; whisk to combine completely. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts just until combined, then add beets and stir gently to combine. 

5. Turn out onto lightly floured surface. Knead dough about 3 to 4 times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone. 

6. Bake 20 minutes or until light golden brown. Let cool on baking sheet set on wire rack. Serve warm or at room temperature. 

    INGREDIENTS

    • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup milk (2% or skim)
    • 1/3 cup olive oil
    • 1 egg, beaten
    • 1/4 cup thinly sliced green onion
    • 1 tablespoon chopped fresh rosemary
    • 1 small clove garlic, minced
    • 2/3 cup crumbled feta cheese (not fat-free)
    • 1/2 cup coarsely chopped toasted walnuts
    • 8 rosemary sprigs

    NUTRITION INFORMATION

    Per serving (1/8 of recipe): 310 calories; 7 g protein; 32 g carbohydrate; 17 g total fat; 470 mg sodium; 35 mg cholesterol; 2 g dietary fiber; 2 mg iron; 0.28 mg thiamin;  164 IU vitamin A; 1 mg vitamin C.


     

    Baked Onion-Goat Cheese-Sun-Dried Tomato Dip


    PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES

    PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES


    DIRECTIONS

    INGREDIENTS

    Makes 6 servings.

      1. Preheat oven to 350°F.

      2. Drain onions well; pat dry.

      3. Spray shallow oven-proof dish (3- to 4-cup size) with nonstick cooking spray. Place onion in dish. Press with spatula to flatten and crush onions.

      4. Sprinkle with 1 tablespoon of the tomatoes, the garlic, 2 tablespoons of the basil and black pepper, as desired. Drizzle with 1/2 tablespoon of the oil. 

      5. Cut goat cheese into 6 to 8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining 1/2 tablespoon oil. Sprinkle with herb seasoning, if desired. 

      6. Bake uncovered 20 to 30 minutes or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, as desired. 

        • 1 jar (16 ounces) Aunt Nellie’s Holland-Style Onions
        • 2 tablespoons chopped oil-packed sun-dried tomatoes, divided
        • 1 large clove garlic, minced
          4 tablespoons sliced fresh basil, divided
        • Coarse ground black pepper
        • 1 tablespoon oil from sun-dried tomatoes or olive oil, divided
        • 1 log (8 ounces) goat cheese
        • 1/2 teaspoon Mediterranean herb seasoning, optional
        • Crackers, flatbread or pita chips

        NUTRITION INFORMATION

        Per serving (1/6 of recipe): 180 calories; 8 g protein; 4 g carbohydrate;  14 g total fat; 270 mg sodium; 30 mg cholesterol; contains less than 1 g dietary fiber; 1 mg iron; 0.03 mg thiamin; 769 IU vitamin A; 3 mg vitamin C.


         

        Baby Beet & Potato Hash With Chorizo


        PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES

        PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES


        INGREDIENTS

        •  1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
        • 1/2 pound raw chorizo or breakfast sausage
        • 1/2 cup chopped red onion
        • 1/2 teaspoon salt
        • Coarse ground black pepper
        • 1 teaspoon ground cumin, optional
        • 1/2 teaspoon chipotle chili powder, optional
        • 1 pound red-skinned potatoes, unpeeled, chopped (about 1/2-inch pieces)
        • Olive oil
        • 1/2 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme leaves
        • 6 large pasteurized eggs
        • Fresh thyme, chopped or 1/2 teaspoon dried thyme, optional
        • Chopped parsley, optional

        Directions

        Makes 6 servings. 

        1. Drain beets well. Pat dry. Cut larger beets in half. 
           
        2. Heat large nonstick skillet over medium heat until hot. Add chorizo; cook 3 minutes or until browned, stirring frequently and breaking into crumbles. Add onion, salt, pepper, and cumin and chili powder, if desired. Continue cooking 3 to 5 minutes or until sausage is cooked through and onion is tender, stirring frequently. Remove from skillet; reserve 1 tablespoon drippings from chorizo and return to skillet. Set chorizo aside.
           
        3. Meanwhile, place potatoes in microwave-safe bowl; add 2 tablespoons water. Cover with plastic wrap; microwave on HIGH 2 to 3 minutes or until almost tender. 
           
        4. Drain potatoes; add to skillet with thyme. Cook about 5 minutes or until potatoes are cooked through, stirring occasionally, adding 1 to 2 teaspoons olive oil to skillet if necessary. 
           
        5. Return chorizo mixture to skillet with potatoes. Press with spatula into even layer; cook 3 to 4 minutes to brown. Stir, press into layer and cook 3 to 4 more minutes to brown. Add beets to skillet. 
           
        6. With back of spoon, make six indentations in potato-beet mixture. Crack eggs into small custard cup or bowl and pour into each indentation. Cover skillet; cook until eggs are desired doneness. 
           
        7. Season with additional salt and pepper, as desired. Garnish with thyme and/or parsley, if desired.  
         

        NUTRITION INFORMATION

        Per serving (1/6 of recipe): 340 calories; 17 g protein; 21 g carbohydrate; 19 g total fat; 820 mg sodium; 220 mg cholesterol; 2 g dietary fiber; 2 mg iron; 0.32 mg thiamin; 285 IU vitamin A; 4 mg vitamin C.


         

        Beet, Shrimp & Avocado Tartine


        PREP TIME: 10 MINUTES

        PREP TIME: 10 MINUTES


        INGREDIENTS

        • 1 single serve cup Aunt Nellie’s Diced Pickled Beets
        • 1/2 medium avocado
        • 1 small clove garlic, minced    
        • 2 oval slices whole wheat or whole grain bread (approximately 1/2 x 4-inch slice), toasted
        • 4 to 6 cooked small to medium shrimp
        • Shredded basil
           

        DIRECTIONS

        Makes 1 serving
        1. Drain beet cup.
        2. Coarsely mash avocado with garlic. Spread onto one side of each toast slice. Top each with equal amounts of diced beets, shrimp and shredded basil, as desired. 

        Variations:

        • For vegetarian tartine, omit shrimp.
        • Top with crumbled blue cheese, goat cheese, feta, queso fresco or other favorites.
        • Top with toasted walnuts, almonds or hazelnuts.
        • Sprinkle with other herbs, or seasoning such as parsley, chives, smoked paprika, cilantro or minced red onion. 

        NUTRITION INFORMATION

        Per serving: 350 calories; 15 g protein; 44 g carbohydrate; 13 g total fat; 660 mg sodium; 60 mg cholesterol; 9 g dietary fiber; 3 mg iron; 0.29 mg thiamin; 196 IU vitamin A; 53 mg vitamin C.


         
         
         

        Spicy Beet Cupcakes

        Spicy Beet Cupcakes


        PREP TIME: 20 MINUTES   |   BAKE TIME: 20-22 MINUTES

        PREP TIME: 20 MINUTES   |   BAKE TIME: 20-22 MINUTES


        INGREDIENTS

        • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
        • Water
        • 1 package (18.25 ounces) spice cake mix
        • 2 eggs
        • 3 tablespoons vegetable oil
        • Confectioners’ sugar

        DIRECTIONS

        Makes 20 cupcakes.

        1. Preheat oven to 350°F. Line 20 standard muffin pan cups with cupcake liners or spray bottoms only with nonstick cooking spray. Drain beets; reserve liquid. In food processor, puree beets until smooth. Add enough water to reserved beet liquid to equal amount of water called for on cake mix package.
        2. In large bowl, beat cake mix, beet puree, beet liquid, eggs and oil on low speed of electric mixer 30 seconds to combine. Beat 2 minutes on medium until smooth, scraping bowl occasionally.
        3. Divide batter evenly among muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Dust with confectioners’ sugar.

        Note: Cupcakes can be frozen, tightly wrapped, up to one month. Dust with sugar after thawing.


        NUTRITION INFORMATION

        Per serving (1/20 of recipe): 150 calories; 2 g protein;  21 g carbohydrate; 6 g total fat; 220 mg sodium; 25 mg cholesterol; 0 g dietary fiber; 1 mg iron; 0.06 mg thiamin; 27 IU vitamin A; 0 mg vitamin C.


         

        Three Layer Beet Cupcakes

        Three Layer Beet Cupcakes


        PREP TIME: 55 MINUTES   |   BAKE TIME: 22-25 MINUTES

        PREP TIME: 55 MINUTES   |   BAKE TIME: 22-25 MINUTES


        INGREDIENTS

        • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets
        • 2-1/4 cups all-purpose flour
        • 2-1/2 teaspoons pumpkin pie spice
        • 1-1/2 teaspoons baking powder
        • 1teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/2 cup (1 stick) butter, softened
        • 1-1/4 cups granulated sugar
        • 2 large eggs
        • 1-1/4 teaspoons vanilla

        Frosting:

        • 1 package (8 ounces) cream cheese, softened
        • 1/4cup (1/2 stick) butter, softened
        • 2 cups confectioners’ sugar
        • 1 teaspoon vanilla
        • 3/4 teaspoon pumpkin pie spice
        •  Confectioners’ sugar (optional)

        DIRECTIONS

        Makes 18 cupcakes.

        1. For cupcakes, preheat oven to 350ºF. Spray bottoms and sides of 18 muffin pan cups (1/2-cup capacity) with no-stick cooking spray. Set aside.
        2.  Place beets and liquid in blender jar or food processor work bowl. Blend or process until smooth. Set aside.
        3. In medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
        4. In large bowl, beat butter with electric mixer until creamy. Gradually beat in granulated sugar. Add eggs, one at a time; beat well after each addition. Add vanilla. Continue beating until light and fluffy. Add dry ingredients alternately with pureed beets, beginning and ending with dry ingredients; beat well after each addition.
        5. Fill prepared muffin pan cups about three-fourths full. Bake 24 to 28 minutes or until wooden pick inserted in center comes out clean.
        6. Cool cupcakes 3 minutes in pans. Run narrow metal spatula around edges of each cup to loosen. Remove cupcakes to rack and cool completely.
        7. For frosting, beat cream cheese and butter in large mixing bowl until blended. Gradually beat in confectioners’ sugar. Add vanilla and pumpkin pie spice; beat until light and fluffy.
        8. Slice each cooled cupcake in half horizontally with serrated knife. Spread frosting generously on bottom halves of each cupcake. Place top halves of cupcakes on frosting, cut sides down. Serve immediately or cover and refrigerate. Let stand 15 to 30 minutes at room temperature before serving. Sprinkle with confectioners’ sugar, if desired.


        NUTRITION INFORMATION

        Per serving (1/18 of recipe): 300 calories; 3 g protein; 44 g carbohydrate; 13 g total fat; 360 mg sodium; 55 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.13 mg thiamin; 436 IU vitamin A; 1 mg vitamin C.