appetizers

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 fiber; 0.80mg iron; 0.05mg thiamin; 329.89IU vitamin A; 14.31mg 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


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)

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.

 


Note: One larger flat bread approximately 10 x 7-1/2 inches can be substituted for the two smaller flat breads. 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 fiber; 2.32mg iron; 0.04mg thiamin; 700.59IU vitamin A; 10.19mg 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

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

Nutrition information per serving (1/6 of recipe): 180 calories; 8g protein; 4g carbohydrate;  14g fat; 270mg sodium; 30mg cholesterol; less than 1g fiber; 1mg iron; 0.03mg thiamin; 769IU vitamin A; 3mg 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

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


Herbed Eggplant & Beet Dip

Herbed Eggplant & Beet Dip


 PREP TIME: 30 MINUTES   |   COOK TIME: 15 MINUTES

PREP TIME: 30 MINUTES   |   COOK TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced or Whole Pickled Beets, drained
  • 2 tablespoons olive or canola oil
  • 1 medium eggplant (about 1 pound), cut into 1-inch pieces
  • 1 cup chopped onion
  • 3 cloves garlic, sliced
  • Salt
  • Coarse ground black pepper
  • 1/2 cup plain nonfat yogurt (Greek or traditional), optional
  • 1/4 cup thinly sliced fresh basil
  • 1 to 2 teaspoons chopped fresh thyme leaves

DIRECTIONS

Makes 8 servings (approx. 1/4 cup each).

  1. Coarsely chop beets.
  2. In large nonstick skillet heat oil over medium heat until hot. Add eggplant, onion and garlic; cook 15 minutes or until vegetables are tender, stirring frequently. Add water, 1 tablespoon at a time, if mixture seems too dry or begins to stick. Salt and pepper, as desired.
  3. Place eggplant mixture in bowl of food processor; process until mixture is chopped and combined. Measure out 1/2 cup chopped beets; set aside. Add remaining chopped beets to eggplant mixture. Process until dip is desired consistency.
  4. Transfer dip to serving bowl. Stir in yogurt, if desired. Stir in herbs and reserved 1/2 cup chopped beets just before serving. If not served immediately, cover and refrigerate up to 6 hours. Allow to stand about 15 minutes before serving if chilled.


Note: Serve with pita chips, pita wedges, and/or fresh vegetables for dipping.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 80 calories; less than 1g protein;  11g carbohydrate; 4g fat; 50mg sodium; 0mg cholesterol; 2g fiber; .31mg iron; .03mg thiamin; 158.08IU vitamin A; 3.72mg vitamin C.


Savory Beet and Goat Cheese Tart

Savory Beet and Goat Cheese Tart


 PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES


INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large yellow onion, very thinly sliced (about 2 cups)
  • 1 refrigerated pie crust (half of 15-ounce package)
  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, well drained (See Note)
  • 1 package (8 ounces) herb and garlic-flavored goat cheese
  • 2 tablespoons chopped fresh thyme
  • Grated or shredded lemon peel (optional)

DIRECTIONS

Makes 10 to 12 servings.

  1. Preheat oven to 450˚F.  In large nonstick skillet, heat oil over medium-high heat.  Add onions; cook and stir until softened and golden brown about 15 minutes, reducing heat if necessary.  Remove from heat.
  2. Unroll crust and place on ungreased baking sheet.  Spread onions evenly over crust, leaving a 1-inch border.  Arrange beets over onions and dot with goat cheese.  Sprinkle with thyme.
  3. Fold pastry edge over beets crimping edges, leaving center uncovered.  Bake until crust is golden, about 20 minutes. 
  4. To serve, slice into wedges and garnish with thyme and lemon peel, if desired.

Notes: Substitute 1 teaspoon dried thyme for fresh, if desired. To use drained beet juice: Reserve 1/2 cup drained beet juice and combine with 1 clove minced garlic, 2 tablespoons Dijon-style mustard and 2 teaspoons honey in blender container. Blend on high 10 seconds. Pour 1/3 cup olive oil into mixture with machine running and blend well. Serve as salad dressing.  


NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe): 210 calories; 6g protein; 14g carbohydrate; 14g fat; 290mg sodium; 20mg cholesterol; less than 1g fiber; 1mg iron; less than 1mg thiamin; 355IU vitamin A; 2mg vitamin C.


Roasted Portobello Mushrooms with Beets & Goat Cheese

Roasted Portobello Mushrooms with Beets & Goat Cheese


 PREP TIME: 20 MINUTES | COOK TIME: 12 TO 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 12 TO 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 4 large portobello mushrooms (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh bread crumbs, such as sourdough or whole wheat (See Note)
  • 1/4 cup sliced green onions or chopped chives
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1/2 cup (2 ounces) crumbled goat cheese

DIRECTIONS

Makes 4 servings.

  1. Preheat oven to 400°F. Drain beets, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter with Balsamic-Beet Vinaigrette (recipe follows).
  2. Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
  3. Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender. 

Note: To make fresh bread crumbs, place 1 or 2 pieces of sourdough or whole wheat bread in container of food processor. Pulse several times until finely crumbled.

  • Make Ahead: Stuff mushroom caps. Cover and refrigerate up to 4 hours before baking.
  • Appetizer Variation: Remove stems from 1 pound baby portobello or crimini mushrooms. Proceed as directed above mounding caps with crumb mixture and topping with cheese. Bake as directed above. Makes about 18 stuffed mushrooms.
  • Vegetable Platter with Balsamic-Beet Vinaigrette: Arrange reserved beets on platter with an assortment of steamed fresh vegetables such as baby carrots, green and wax beans, sugar snap peas and small halved new and fingerling potatoes. Combine 1/4 cup reserved beet juice with 3/4 cup prepared balsamic vinaigrette salad dressing. Whisk until well combined. Drizzle vinaigrette over vegetables. 

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 155 calories; 8g protein; 12g carbohydrate; 9g fat; 290mg sodium; 10mg cholesterol; 2g fiber; 1mg iron; 0.12mg thiamin; 273IU vitamin A; 0.67mg vitamin C.


Red Cabbage-Onion-Bacon Jam

Red Cabbage-Onion-Bacon Jam


 PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
  • 1/4 pound bacon (thick cut or regular)
  • 1 large yellow onion (about 8 ounces)
  • 2 tablespoons granulated or brown sugar
  • 2 tablespoons white balsamic or white wine vinegar
  • 1 to 2 tablespoons fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (or to taste)
  • Green onion or parsley (optional)

DIRECTIONS

Makes about 2 cups (approx. 2 tablespoons per serving).

  1. Drain cabbage; reserve liquid.
  2. Cut bacon into pieces (about 1/4 inch). Cook in large skillet over medium to medium-low heat until browned and crisp. Transfer bacon to paper towel-lined plate; reserve. Measure 2 tablespoons drippings and return to skillet. Discard remaining drippings.
  3. Meanwhile, cut onion lengthwise into quarters. Cut crosswise into very thin slices (about 1/8 inch thick).
  4. Heat bacon drippings over medium-low heat until hot. Add onion slices; reduce heat to low and cook 5 minutes or until onions begin to soften, stirring occasionally.
  5. Stir in sugar, vinegar, thyme, peppers, bacon and 1/2 cup reserved liquid. Add cabbage and continue cooking over medium-low to low heat 15 minutes or until liquid is absorbed and mixture is very soft and thick, stirring occasionally. Sprinkle with thinly sliced green onion or chopped parsley before serving, if desired.
  6. Serve warm or at room temperature as topping for burgers or crostini, as sandwich spread, condiment for meats or tossed with pasta.

NUTRITION INFORMATION

Nutrition information per serving (2 tablespoons):  55 calories; less than 1g protein; 8g carbohydrate; 2g fat; 230mg sodium; 5mg cholesterol; 0g fiber; 0.79mg iron; 0.01mg thiamin; 15.08IU vitamin A; 5.84mg vitamin C.


Festive Beet & Citrus Salsa

Festive Beet & Citrus Salsa


 PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced or Whole Pickled Beets, drained and chopped
  • 1 medium orange, peeled, seeded and diced or 1/2 cup diced, drained Mandarin oranges
  • 2 tablespoons chopped green onion
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon salt

DIRECTIONS

Makes about 2 cups (approx. 1 tablespoon per serving).

  1. Place all ingredients in medium bowl; stir gently to combine.  Cover and refrigerate about 30 minutes to let flavors blend.  Serve with crackers, flatbread or chips, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1 tablespoon): 12 calories; less than 1g protein; 3g carbohydrate; less than 1g fat; 60mg sodium; 0mg cholesterol; 0g fiber; less than 1mg iron; less than 1 mg thiamin; 21IU vitamin A; 15mg vitamin C.


CHILLED PICKLED BEET BORSCHT

Chilled Pickled Beet Borscht


 PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
  • 1 cup water
  • 1/2 cup shredded carrots (optional)
  • 2 tablespoons lemonade concentrate
  • 1  cup buttermilk
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste
  • Sour cream and chopped cucumber (optional)

DIRECTIONS

Makes 4 servings.

  1. Drain beets, reserving liquid; chop beets.  Combine reserved liquid, water, beets, carrots, if desired, and lemonade concentrate in medium saucepan. Bring to a boil; reduce heat and simmer, covered, about 5 minutes to blend flavors and until carrots are tender.  Cool; refrigerate until chilled.
  2. Stir in buttermilk and dill; season with salt and pepper, if desired.  Keep chilled until ready to serve. Can be made up to 1 day ahead of time. To serve, shake or stir to mix; pour into serving bowls and top with sour cream and chopped cucumber as desired.

Variation Use one jar (16 ounces) Aunt Nellie’s Sliced Beets in place of pickled beets; increase lemonade concentrate to 1/2 cup.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 110 calories; 2g protein; 21g carbohydrate; less than 1g fat; 270mg sodium; less than 5mg cholesterol; 0g fiber; less than 1mg iron; less than 1mg thiamin; 38IU vitamin A; 2mg vitamin C.


BEETS & BRIE APPETIZER

BEETS & BRIE APPETIZER


 PREP TIME: 15 MINUTES   |   BAKE TIME: 10 MINUTES

PREP TIME: 15 MINUTES   |   BAKE TIME: 10 MINUTES


INGREDIENTS

  • 3/4 cup chopped Aunt Nellie’s Sliced Pickled Beets, well drained
  • 1/4 cup chopped pecans
  • 2 tablespoons pear or cranberry preserves or fruit spread
  • 1 tablespoon thinly sliced green onion
  • 1 brie cheese wheel (13.2 ounces), about 5-1/2 x 1-1/4 inches
  • Sliced apples, pears, bread or crackers, for serving

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 350ºF.  In a small bowl, combine beets, pecans, preserves and green onion.
  2. Remove top rind from brie cheese, leaving sides and bottom intact.  Place cheese on foil-lined baking sheet.  Spoon beet mixture onto brie, mounding mixture to cover top.
  3. Bake 8 to 10 minutes just until cheese is softened and topping is warm.  Let stand about 15 minutes.  Transfer to serving plate.  Serve with sliced apples, pears, bread or crackers.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 180 calories; 9g protein; 5g carbohydrate; 14g fat; 290mg sodium; 40mg cholesterol; 0g fiber; 0.32 mg iron; 0.05mg thiamin; 268IU vitamin A; 1mg vitamin C.


Beet Flat Bread

Beet Flat Bread


 PREP TIME: 15 MINUTES   |   BAKE TIME: 15 MINUTES

PREP TIME: 15 MINUTES   |   BAKE TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 4 pre-baked flat breads (6-inch round or square) (See Note)
  • 2 teaspoons olive oil
  • 1/2 cup prepared hummus (plain or seasoned)
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup toasted pine nuts or chopped walnuts
  • 3 cups baby arugula

DIRECTIONS

Makes 8 servings (2 pieces per serving).

  1. Drain beets well; set aside. Preheat oven to 400°F.
  2. Place flat breads on baking sheet. Brush tops lightly with oil. Bake 5 minutes. Remove from oven.
  3. Turn flat breads over; brush with oil. Spread each with about 2 tablespoons hummus. Top with beets. Sprinkle with cheese and pine nuts. Bake 8 to 10 minutes until heated through, cheese is soft and flat bread is crisp.
  4. Cut each flat bread into 4 pieces; top with arugula.

Note: Check package directions for baking temperatures and times as brands may vary; adjust as necessary. Also, other flat bread shapes may be available. 


NUTRITION INFORMATION

Nutrition information per serving (2 pieces): 160 calories; 8g protein; 18g carbohydrate; 9g fat; 425mg sodium; 10mg cholesterol; 1g dietary fiber; 2mg iron; 0.06mg thiamin; 223IU vitamin A; 1mg vitamin C.


Beet & Gorgonzola-Stuffed Endive

Beet & Gorgonzola-Stuffed Endive


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  •  1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 to 3 medium heads Belgian endive
  • 8 ounces cream cheese, softened
  • 4 ounces Gorgonzola or other blue cheese, at room temperature
  • 1/2 cup chopped toasted walnuts
  • Chopped fresh chives

DIRECTIONS

Makes 24 servings.

  1. Drain beets well; cut into ¼-inch dice.  Remove any bruised outer leaves from endive.  Peel remaining leaves off heads and rinse in cold water.  Dry in layers of paper toweling.  You will need about 24 leaves.
  2. In medium bowl combine cream cheese and Gorgonzola; mix until combined.  Stir in walnuts.
  3. Spread about 1 generous teaspoon of cheese mixture in center of each endive leaf.  Top with 1 teaspoon of diced beets and sprinkle with chopped chives

Note:  To toast walnuts, spread in single layer on baking sheet.  Toast in 350°F oven 5 to 10 minutes, stirring occasionally.  Watch carefully; nuts can burn easily.


NUTRITION INFORMATION

Nutrition information per serving (1/24 of recipe): 80 calories; 3g protein; 4g carbohydrate; 6g fat; 120mg sodium; 15mg cholesterol; 2g fiber; 0.50mg iron; 0.04mg thiamin; 1108IU vitamin A; 2.82mg vitamin C.


Beet & Blue Cheese Spread with Garlic Crostini

Beet & Blue Cheese Spread with Garlic Crostini


 PREP AND COOK TIME: 30 MINUTES

PREP AND COOK TIME: 30 MINUTES


INGREDIENTS

  • 1 loaf French bread (about 14 inches long), cut into 1/4-inch-thick slices
  • 4 tablespoons extra virgin olive oil, divided
  • 5 cloves garlic, cut in half
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons grated orange peel
  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets or Baby Whole Pickled Beets, drained
  • 3/4 cup crumbled Gorgonzola cheese or 1 container (6 ounces) crumbled blue cheese
  • 3/4 cup grated Parmesan cheese
  • 1 cup chopped walnuts

DIRECTIONS

Makes 12 servings.

  1. Preheat oven to 400°F. Spray 11 x 7-inch baking dish with nonstick cooking spray.
  2. Brush bread slices on both sides using 3 tablespoons olive oil. Place on two baking sheets. Bake 6 to 7 minutes or until toasted. Reserving 1 garlic clove, rub crostini with remaining garlic; sprinkle with cracked black pepper. Allow to cool.
  3. Place reserved garlic clove, orange peel and remaining 1 tablespoon olive oil in food processor. Pulse several times until garlic is finely chopped. Add beets and pulse until beets are chopped. Spread in baking dish. Sprinkle with Gorgonzola, Parmesan cheese and walnuts. Bake 10 minutes or until bubbly. Serve warm with crostini.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe): 290 calories; 10g protein; 27g carbohydrate; 16g fat; 480mg sodium; 10mg cholesterol; 2g fiber; 2mg iron; less than 1mg thiamin; 101IU vitamin A; 2mg vitamin C.


Beet & Berry Chutney

Beet & Berry Chutney


 PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES


INGREDIENTS

  • 1/2 cup orange marmalade
  • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped candied ginger, optional
  • 1-1/2 cups berries (See Note)

DIRECTIONS

Makes about 10 (approx. 1/4-cup) servings.

  1. Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper. Cook, 3 to 5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  2. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If using cranberries plus other berries, add other berries to beet-cranberry mixture; stir and heat through. Remove pan from heat; cool to room temperature before serving. If using only blueberries, raspberries and/or strawberries, add to beet mixture after reducing liquid in Step 1. Stir and heat through. Remove from heat. Cool to room temperature before serving.


Note: Use one or a combination of: fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered if large).


NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe): 80 calories; 0g protein; 20g carbohydrate; 0g fat; 140mg sodium; 0mg cholesterol; 2g dietary fiber; 0mg iron; 0mg thiamin; 20IU vitamin A; 3mg vitamin C.


Beef & Beet Canapes

Beef & Beet Canapés


 PREP TIME: 45 MINUTES

PREP TIME: 45 MINUTES


INGREDIENTS

  •  1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 containers (8 ounces each) chive and onion flavor cream cheese
  • 1-1/2 tablespoons prepared horseradish
  • 1/2 teaspoon ground black pepper
  • 32 slices deli pastrami (See Note)
  • 1 cup chopped fresh parsley

DIRECTIONS

Makes 128 canapés.

  1. Drain beets well; coarsely chop.  Set aside.
  2. In medium bowl, combine cream cheese, horseradish and black pepper; blend well. 
  3. Working with 1 slice of pastrami at a time, cut slice in half crosswise.  Spread 1/2 tablespoon cream cheese mixture over slice; top with 5 to 7 beet pieces.  Firmly roll pastrami from shortest side.  Cut each roll in half; dip cut edge into parsley.  Arrange on serving platter.

Note: Substitute sliced deli turkey, roast beef or corned beef for pastrami.


NUTRITION INFORMATION

Nutrition information per serving (1/128 of recipe): 20 calories; 2g protein; less than 1g carbohydrate; 1g fat; 100mg sodium; 10mg cholesterol; 0g fiber; 0mg iron; 0.00mg thiamin; 77IU vitamin A; 1mg vitamin C.


Summer Fresh Vegetables with Ruby Beet Vinaigrette

Summer Fresh Vegetables with Ruby Beet Vinaigrette


 PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES


INGREDIENTS

  •  1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh herbs (such as basil, chives, dill, oregano, rosemary)
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/2  cup fruity olive oil
  • Freshly ground pepper to taste
  • Assortment of steamed fresh vegetable, asparagus spears, baby yellow and zucchini squash, baby carrots, green and wax beans, small halved new and fingerling potatoes, sugar snap peas

DIRECTIONS

Makes 1 cup vinaigrette.

  1. Drain beets and reserve 1/2 cup of beet liquid.  Cut beets into halves or quarters and set aside.
  2. Place reserved beet juice, mustard, garlic, herbs, honey and salt in blender container.  Blend on high 10 seconds.  Pour olive oil through hole in lid into mixture in slow steady stream with machine running.  Pour mixture into serving container.
  3. Arrange beets and vegetables on platter.  Serve vinaigrette as a dip or poured over vegetables.


Note: Vinaigrette tastes best if made several hours or 1 day ahead to develop flavors.


NUTRITION INFORMATION

Nutrition information per serving: 160 calories; 0g protein; 9g carbohydrate; 14g fat; 210mg sodium; 0mg cholesterol; 0g fiber; 0mg iron; 0.00mg thiamin; 70IU vitamin A; 0mg vitamin C.