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.


Optional variation: Substitute Harvard Beets for 1 jar Aunt Nellie's Glazed Small Sliced Carrots.

 

Chicken Soft Tacos with Pickled Beet Salsa

PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES

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.

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

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 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

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.

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.

 

 

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.

Thai Carrot Pasta

PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES

DIRECTIONS

Makes 6 servings

1. Reserve 3/4 cup carrots. Place remaining carrots and liquid in food processor or blender container. Add peanut butter, vinegar, 1 tablespoon sesame oil, soy sauce, Sriracha, ginger and garlic. Puree until completely combined. Add broth a tablespoon at a time if needed for consistency.

2. In large bowl, toss pasta with remaining 2 teaspoons sesame oil. Add reserved carrots, cucumber, bell pepper, green onions and cilantro; toss to combine. Add half of carrot dressing; toss. Add remaining dressing; toss. Serve immediately or chilled. Just before serving, sprinkle with chopped peanuts and lime peel, if desired.

INGREDIENTS

Dressing:

  • 1 jar (15.5 ounces Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/2 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 2 teaspoons toasted sesame oil, divided
  • 2 tablespoons light soy sauce
  • 2 teaspoons Sriracha sauce or other hot sauce
  • 1 tablespoon finely shredded fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons fat free, reduced-sodium vegetable or chicken broth or water
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 2 teaspoons shredded lime peel, optional

Pasta:

  • 8 ounces linguine (broken into halves or thirds if desired), cooked according to package directions, drained and rinsed in cold water
  • 1 cup thinly sliced cucumber, peeled if desired
  • 1 cup thinly sliced bell pepper
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped cilantro

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 365 calories; 11 g protein; 44 g carbohydrate; 17 g fat; 466 mg sodium; 0 mg cholesterol; 4 g dietary fiber; 2 mg iron; 0.4 mg thiamin; 3273 IU vitamin A; 17 mg vitamin C.

 

Spicy Carrot-Sweet Potato Casserole

PREP TIME: 10 MINUTES   |   BAKE TIME: 30 MINUTES

PREP TIME: 10 MINUTES   |   BAKE TIME: 30 MINUTES

DIRECTIONS

Makes 6 servings

1. Heat oven to 350°F. In large bowl, gently stir together carrots with liquid, orange juice, cinnamon, ginger and orange peel.

2. Spray 1-1/2 to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.

3. Bake 30 minutes or until bubbly and heated through. Allow to stand 5 to 10 minutes before serving.

INGREDIENTS

1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
1/4 cup orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel
1 cup cooked sweet potato pieces (about 2-inch pieces)
1/4 cup coarsely chopped pecans

 

 

 

Note: 1/2 cup chopped apples can be added to carrot mixture in Step 1.

Nutrition Information

Nutrition information per serving (1/6 of recipe): 110 calories; 1 g protein; 19 g carbohydrate; 3 g fat; 180 mg sodium; 0 mg cholesterol; 3 g dietary fiber; 0.88 mg iron; 0.07 mg thiamin; 11493 IU vitamin A; 5.88 mg vitamin C.

Carrot Crumble Bars

PREP TIME: 15 MINUTES   |   BAKE TIME: 30 MINUTES

PREP TIME: 15 MINUTES   |   BAKE TIME: 30 MINUTES

DIRECTIONS

Makes 16 servings

1. In large bowl, combine flour, oats and brown sugar. Add butter; stir to coat all ingredients. Reserve 1/3 cup for topping. Press remaining mixture evenly onto bottom of 9-inch square baking pan lined with aluminum foil, if desired. Bake at 350°F 10 minutes or until lightly browned and set.

2. Meanwhile, for filling place carrots and liquid in food processor or blender container; puree until smooth. Transfer to medium bowl. Add egg, sugar, pumpkin pie spice and vanilla; stir until well combined. Pour over baked crust.

3. Sprinkle carrot mixture with reserved 1/3 cup crumbs over filling. Bake 30 minutes or until knife inserted near center comes out clean. Cool completely on wire rack. Refrigerate until firm.

4. Cut into 16 squares. Refrigerate leftovers, covered, up to 3 days.

INGREDIENTS

Crust/Topping:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1 egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1 teaspoon vanilla extract

 

 

 

 

 

NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe): 140 calories; 2 g protein; 22 g carbohydrate; 5 g fat; 70 mg sodium; 23 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.09 mg thiamin; 1230 IU vitamin A; .4 mg vitamin C.

Carrot-Lentil Vegetable Stew

PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES

DIRECTIONS

Makes 4 servings (1-2/3 cups each)

1. Rinse lentils and drain. Place in Dutch oven or other large saucepan. Add 2 cups of the broth and 1 cup water. Bring to boil, reduce heat and simmer 15 minutes (lentils should be slightly undercooked).

2. Add onion, celery, bell pepper, remaining 1 cup broth, tomatoes with liquid, carrots with liquid and garlic. Bring to a boil, reduce heat and simmer 10 to 15 minutes until liquid is reduced as desired and vegetables are just tender. Stir in parsley. Serve topped with Parmesan, if desired.

 

INGREDIENTS

  • 1 cup dry lentils
  • 3 cups fat-free, reduced-sodium vegetable broth, divided
  • 3/4 cup chopped onion
  • 3/4 cup sliced celery
  • 3/4 cup chopped bell pepper (one color or assorted)
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1 large clove garlic, minced
  • 1/2 cup chopped fresh parsley
  • Shaved Parmesan cheese, optional

 

Note: If desired, 1/2 pound chicken sausage links, cooked and cut into bite-sized pieces can be added to stew in Step 2 during last five minutes of cooking.

NUTRITION INFORMATION

Per serving (1/4 of recipe): 280 calories; 14 g protein; 54 g carbohydrate; <1 g fat; 390 mg sodium; 0 mg cholesterol; 10 g dietary fiber; 5 mg iron; 0.46 mg thiamin; 5499 IU vitamin A; 36 mg vitamin C.

 

Fudgy Beet Brownies

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

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

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.

INGREDIENTS

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

Note: Package sizes vary from 18.4 ounces to 19.9 ounces.

 

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.

 

Chipotle Beet Brownies

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

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

DIRECTIONS

Makes 24 brownies.

  1. Preheat oven to 350°F. Lightly spray bottom of 13 x 9-inch pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor; puree until smooth; set aside.
  2. Combine brownie mix, oil, eggs, pureed beets and chile powder 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.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 box (19.5 ounces) milk or dark chocolate brownie mix (See Note)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon ground chipotle chile powder
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners’ sugar (optional)

 

     

     

     

    Note: Package sizes vary from 18.4 ounces to 19.9 ounces.

    NUTRITION INFORMATION

    Per serving (1/24 of recipe): 170 calories; 1 g protein;  28 g carbohydrate; 6 g total fat; 95 mg sodium; 16 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


          DIRECTIONS

          INGREDIENTS

          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.  
          •  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
           

          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.


           

          Spicy Beet, Fruit & Nut Bars

          Spicy Beet, Fruit & Nut Bars


          PREP TIME: 25 MINUTES   |   BAKE TIME: 20 MINUTES

          PREP TIME: 25 MINUTES   |   BAKE TIME: 20 MINUTES

          INGREDIENTS

          • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets
          • 1 package (15.25 ounces) spice cake mix
          • 1 cup packed light brown sugar
          • 1/4 cup canola or vegetable oil
          • 1 large egg
          • 1 cup dried mixed fruits, chopped if necessary
          • 1/2 cup chopped walnuts, pecans or almonds (or a combination), toasted
          • Confectioners’ sugar

          DIRECTIONS

          Makes 28 bars.

          1. Preheat oven to 350°F. Drain beets. Puree beets in food processor or blender until smooth; set aside. Line 15 x 10 x 1-inch baking pan with aluminum foil. Spray lightly with nonstick cooking spray.
          2. Place cake mix in large bowl. Add pureed beets, brown sugar, oil and egg. Beat on low speed of electric mixer 2 minutes or until completely combined, scraping bowl as necessary. Stir in fruits and nuts.
          3. Spread dough evenly in prepared pan. Bake 20 minutes or until pick inserted in center comes out clean. Cool completely. Sprinkle with confectioners’ sugar. Cut into bars.


          NUTRITION INFORMATION

          Per serving (1/28 of recipe): 140 calories; 2 g protein; 22 g carbohydrate; 5 g fat; 135 mg sodium; 10 mg cholesterol; less than 1 g dietary fiber; .74 mg iron; .04 mg thiamin; 16.25 IU vitamin A; .11 mg vitamin C.


           

          Holiday Cranberry-Beet Bundt Cake with Orange-Walnut Glaze

          Holiday Cranberry-Beet Bundt Cake with Orange-Walnut Glaze


          PREP TIME: 50 MINUTES   |    COOK TIME: 45 MINUTES

          PREP TIME: 50 MINUTES   |    COOK TIME: 45 MINUTES


          INGREDIENTS

          • 1  jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
          • 2-1/4  cups granulated sugar, divided
          • 1-1/4  cups dried sweetened cranberries
          • 2-1/2  cups all-purpose flour
          • 1-1/2  teaspoons baking powder
          • 1  teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 teaspoon ground cinnamon
          • 1/2 teaspoon ground nutmeg
          • 4  large eggs, at room temperature
          • 1-1/2  sticks (12 tablespoons) unsalted butter, very soft
          • 1/4 cup vegetable oil
          • Finely grated zest of 1 orange
          • 2 teaspoons vanilla extract
          • 1/2 cup buttermilk
          • Orange-Walnut Glaze (recipe below)

          DIRECTIONS

          Makes 16 servings

          1. Preheat oven to 350°F.  Butter and lightly flour fluted 10-inch Bundt pan, shaking out excess flour.
          2. Place beets and 1 cup of sugar in food processor.  Process until smooth puree, about 30 seconds, scraping down sides of bowl once.  Reserve.
          3. Place cranberries in small bowl; add enough hot water to cover.  Set aside.
          4. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into medium-size mixing bowl.  Set aside.
          5. Place remaining 1-1/4 cups sugar, eggs, butter and oil in large mixing bowl.  Beat on medium-high speed of electric mixer 2 to 3 minutes, until light and smooth.  Blend in beet puree.  Add orange zest and vanilla; mix briefly, until blended.  Add half of flour mixture; beat on low speed until smooth.  Add buttermilk; beat on low speed until smooth, then add the remaining flour mixture, beating the batter until blended.  Drain cranberries well; fold into batter.
          6. Turn batter into prepared pan, spreading evenly.  Bake on center oven rack approximately 45 to 50 minutes.  When done, cake will have pulled away from sides of pan.  A tester, inserted deep into center of cake, will come out clean.
          7. Transfer pan to cooling rack.  Cool 15 minutes, then invert cake onto the cooling rack.  Cool briefly; glaze cake while still warm.


          ORANGE-WALNUT GLAZE

          INGREDIENTS

          • 2-1/2  cups confectioners’ sugar, sifted

          • Finely grated zest of 1 orange
          • 1/4 cup orange juice, plus additional for thinning glaze
          • 1-1/2  tablespoons unsalted butter, melted
          • 1  cup finely chopped walnuts

          DIRECTIONS

          1. In large mixing bowl, combine sugar and orange zest.  Add orange juice; whisk until smooth.  Whisk in butter.  Add additional juice as necessary for consistency.  Spoon glaze over cake.  Sprinkle with walnuts.


          NUTRITION INFORMATION

          Per serving (1/16 of recipe): 480 calories; 5 g protein;  75 g carbohydrate; 19 g total fat; 250 mg sodium; 70 mg cholesterol; 2 g dietary fiber; 1 mg iron; 0.16 mg thiamin; 379 IU vitamin A; 3 mg vitamin C.


           

          Smoked Salmon & Beet Wraps

          Smoked Salmon & Beet Wraps


          PREP TIME: 30 MINUTES

          PREP TIME: 30 MINUTES


          INGREDIENTS

          • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
          • 2 tablespoons finely chopped red onion
          • 1 to 2 tablespoons capers
          • 1 to 2 teaspoons lemon zest
          • 1/2 cup spreadable chive cream cheese
          • 2 large soft flour tortillas (10- to 12-inch diameter)
          • 8 slices smoked salmon
          • 1/2 cup baby spinach leaves

          DIRECTIONS

          Makes 4 servings.

          1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
          2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
          3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
          4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.


          NUTRITION INFORMATION

          Per serving (1/4 of recipe): 290 calories; 10 g protein; 32 g carbohydrate; 14 g fat; 720 mg sodium; 35 mg cholesterol; 1 g dietary fiber; 1.56 mg iron; .19 mg thiamin; 758.30 IU vitamin A; 2.02 mg vitamin C.


           

          Picnic Sandwiches with Beet-Mango Slaw

          Picnic Sandwiches with Beet-Mango Slaw


          PREP TIME: 20 MINUTES

          PREP TIME: 20 MINUTES


          INGREDIENTS

          • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
          • 1-1/2 cups cabbage slaw mix
          • 3/4 cup cubed mango (about 1/4-inch cubes)
          • 1/4 cup sliced green onion
          • 2 to 3 tablespoons prepared vinaigrette
          • Baguette or other loaf, plain or multigrain (about 21” x 3”)
          • 1 package (4 ounces) creamy goat cheese or other spreadable cheese
          • 1/2 pound thinly sliced deli roast beef or turkey

          DIRECTIONS

          Makes 6 servings.

          1. Drain beets well; discard liquid or save for another use. Coarsely chop beets; reserve 1/2 cup for Pink Lemonade (see recipe below).
          2. In large bowl, toss together slaw mix, mango and onion. Add vinaigrette; toss to coat well.
          3. Cut baguette lengthwise in half. Remove insides leaving 1/2-inch shell on top and bottom. Spread bottom half with goat cheese.
          4. Toss beets with slaw mixture; spoon half over goat cheese. Arrange beef over slaw; spoon remaining slaw over beef. Close sandwich and press firmly. Wrap tightly with aluminum foil; refrigerate up to 4 hours before serving.
          5. To serve, cut baguette into 6 pieces.

          Pink Lemonade (makes about 2 quarts.)

          • Place 1/2 cup reserved chopped beets in food processor or blender container; process to puree. Add one 12-ounce can of lemonade concentrate (thawed); process to combine. Pour into pitcher. Add 4 cans water; stir. Serve over ice with lemon slice garnish.


          NUTRITION INFORMATION

          Per serving (1/6 of recipe): 401 calories; 24 g protein; 57 g carbohydrate; 9 g fat; 727 mg sodium; 39 mg cholesterol; 3 g dietary fiber;  4 mg iron; 0.40 mg thiamin; 645 IU vitamin A; 13 mg vitamin C.