Spicy Beet Bloody Marys

Recipe courtesy of doughmesstic

INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie's Sliced Beets (reserve a few slices for garnish)
  • 6 cups tomato juice
  • 12 ounces vodka
  • 2 to 3 teaspoons hot sauce
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 jalapeno, seeded
  • 1/2 teaspoon coarse grind black pepper
  • 1/2 teaspoon salt
  • Coarse Salt, to rim glasses
  • Garnishes, as desired (celery, pepper, bacon, etc.)

 

DIRECTIONS

Makes 6 servings.

  1. Place all ingredients into blender container. Blend until smooth.
  2. Rim glasses with salt. Fill glasses full of ice; pour blended mixture over. Garnish as desired.

NOTE: One jar (16 ounces) Aunt Nellie's Sliced Pickled Beets or Pickled Beets and Onions can be substituted for the Sliced Beets.


NUTRITION INFORMATION

Beet Reuben Sandwich

 PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

Recipe courtesy of Delish Knowledge 

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped dill pickle
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce (such as tobacco)
  • 8 slices rye bread
  • 8 slices thinly sliced Swiss cheese
  • 1 cup sauerkraut, drained well
  • 2 tablespoons unsalted butter

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; discard liquid. Pat dry; set aside.
  2. In small bowl, stir together mayonnaise, pickle, ketchup and hot sauce.
  3. Assemble the sandwiches: spread one side of bread slice with mayonnaise mixture. Top with one slice cheese, 5 to 7 beet slices, 1/4 cup sauerkraut and another cheese slice. Top with another slice of bread spread with mayonnaise mixture. Repeat with remaining ingredients to make three additional sandwiches.
  4. Heat 1 tablespoon butter in large nonstick skillet over medium heat. Add one or two sandwiches. Cook until crispy, golden brown, and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding more butter as needed. Cut in half; serve warm.

NUTRITION INFORMATION

Beet & Spinach Power Smoothie

 PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES

Recipe courtesy of Foodness Gracious

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  • 1 cup frozen spinach
  • 1 cup frozen mixed berries
  • 1 small red apple, cored
  • 1 container (5.3 to 6 ounces) low-fat vanilla yogurt
  • 1 frozen banana
  • 1 cup coconut milk

 

DIRECTIONS

Makes 4 (6 ounce) servings.

  1. Drain beets, discard liquid. Place beets in blender container. Add spinach, berries, apple, yogurt, banana and coconut milk. Blend on high speed until smooth. 

NUTRITION INFORMATION

Beet Panzanella

 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES

Recipe courtesy of The Foodie Physician

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  • 6 ounces whole grain bread, torn into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup thinly sliced red onion
  • 3 to 4 tablespoons reserved beet liquid
  • 2 navel oranges
  • 3 cups baby arugula
  • 1/2 cup fresh herbs such as parsley and dill
  • 1 cup sliced English cucumber
  • 1/4 cup crumbled feta or goat cheese

Dressing

  • 1 tablespoon reserved beet liquid
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; reserve liquid. Cut beets in half.
  2. For salad, toss bread with the olive oil on rimmed baking sheet.  Toast in broiler, tossing occasionally, until golden brown, about 3 to 4 minutes. Remove from oven; cool.
  3. In a small bowl, combine onion slices and 3 to 4 tablespoons reserved beet liquid; set aside. 
  4. Cut top and bottom ends off oranges. Place oranges flat on cutting board and cut down the sides to remove peel.  Working over a bowl to collect any juices, cut out the orange segments, leaving membranes behind. Once all orange segments are removed, squeeze membranes to get all of juice.  Reserve juice for salad dressing. 
  5. To make dressing, whisk 1 tablespoon of reserved beet liquid with orange juice, mustard and olive oil.  Season dressing with pinch of salt and pepper, as desired.
  6. Drain red onion slices; set aside. In large salad bowl, combine arugula, herbs, beets and red onion slices. Toss to combine. Add orange segments, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.

NOTE: By using the pickling liquid from the beets to make the salad dressing, the dressing has a deep pink color that will turn the salad ingredients a pretty pink color when ingredients are tossed together. If desired, 1 tablespoon white wine vinegar sweetened with a pinch of sugar or honey can be used in place of beet liquid.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe):  330 calories; 9g protein; 42g carbohydrate; 14g fat; 360mg sodium; 10mg cholesterol; 5g dietary fiber; 1.86mg iron; 0.21mg thiamin; 962.48IU vitamin A; 52.49mg vitamin C.

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


    INGREDIENTS

    • 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

    DIRECTIONS

    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. 


      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.