saladssides

Beet Panzanella Salad


 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 fiber; 1.86mg iron; 0.21mg thiamin; 962.48IU vitamin A; 52.49mg 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 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

DIRECTIONS

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 fiber; 1.58mg iron; 0.08mg thiamin; 463.37IU vitamin A; 12.11mg vitamin C.


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


 PREP TIME: 25 MINUTES | COOK TIME: 20 MINUTES

PREP 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)

 

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.

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


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 255 calories; 15g protein; 20g carbohydrate; 12g fat; 440mg sodium; 40mg cholesterol; 2g fiber; 1mg iron; 0.07mg thiamin; 2871IU vitamin A; 7mg vitamin C.


Un-Beetable Citrus Couscous Medley

Un-Beetable Citrus Couscous Medley


 PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES


INGREDIENTS

  • 3 teaspoons extra virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1-1/2 cups whole wheat or plain couscous
  • 3/4 cup water
  • 3/4 cup orange juice
  • 1/3 cup golden raisins
  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained and chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pine nuts or slivered almonds, toasted

DIRECTIONS

Makes 6 servings.

  1. In medium saucepan, heat 2 teaspoons oil over medium heat. Sauté onions 5 minutes then add couscous and stir 1 minute more. Pour in water and orange juice, bringing to slight boil. Remove from heat, sprinkle raisins over top and cover with lid. Let stand until all liquid is absorbed, about 8 minutes.
  2. Meanwhile, heat remaining oil in large non-stick skillet. Add beets and warm over medium-low heat.
  3. To serve, fluff couscous into large serving bowl. Gently stir in warmed beets, feta cheese and pine nuts or almonds.

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 315 calories; 9g protein; 48g carbohydrate; 11g fat; 210mg sodium; 10mg cholesterol; 3g fiber; 1mg iron; 0.07mg thiamin; 68IU vitamin A; 5.75mg vitamin C.


Thyme-Scented Roasted Vegetable & Beets

Thyme-Scented Roasted Vegetable & Beets


 PREP TIME: 20 MINUTES   |   COOK TIME: 30 MINUTES

PREP TIME: 20 MINUTES   |   COOK TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s® Whole Pickled Beets, drained, halved
  • 1/2 pound baby carrots
  • 1medium onion, cut through core into 1/2-inch wedges8ounces shallots, peeled, halved if large
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme leaves (See Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced

DIRECTIONS

Makes 4 servings.

  1. Heat oven to 400º F.  Scatter beets, carrots, onion wedges and shallots in 15 x 10-inch jelly roll pan.  Drizzle with oil and sprinkle thyme, salt and pepper over vegetables; toss to coat. 
  2. Roast, uncovered, in oven 15 minutes.  Add garlic to vegetables; toss well.  Return to oven and continue roasting 15 minutes or until vegetables are tender and lightly browned.


Note: 1 tablespoon chopped fresh thyme may be substituted.  Sprinkle over vegetables when adding garlic.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 150 calories; 2g protein; 29g carbohydrate; 1g fat; 700mg sodium; 0mg cholesterol; 1.6mg iron; 0.06mg thiamin; 7360.83IU vitamin A; 11mg vitamin C.


Salmon & Beet Salad with Pomegranate Dressing

Salmon & Beet Salad with Pomegranate Dressing


 PREP TIME: 30 MINUTES   |   COOK TIME: 15 MINUTES

PREP TIME: 30 MINUTES   |   COOK TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 1 pound salmon fillet, skin on, cut into 4 equal pieces
  • 1 package (5.5 ounces or 6 cups) mixed salad greens, preferably including spinach
  • 1/2 pound green beans, trimmed, cooked crisp-tender
  • 1/4 cup crumbled, cooked bacon
  • Chopped dill, for garnish (optional)

Dressing:

  • 2 tablespoons reserved liquid from Aunt Nellie’s Whole Pickled Beets
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsweetened pomegranate juice
  • 1 tablespoon very finely chopped shallot
  • 1-1/2 teaspoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

DIRECTIONS

Makes 4 servings.

  1. To prepare dressing: Combine 2 tablespoons liquid from jarred beets, balsamic vinegar, pomegranate juice, shallot, dill, salt and pepper in small bowl.  Slowly whisk in olive oil.  
  2. Place salmon pieces in a shallow dish and drizzle with 1/4 cup of the dressing; turn to coat.  Cover and marinate in the refrigerator 15 to 30 minutes.  Reserve remaining dressing.
  3. Drain off and discard remaining liquid from beets; cut beets in half. Combine beets and 2 tablespoons reserved dressing in small bowl and toss to coat; set aside.
  4. Preheat oven to 450°F.   Place salmon, skin side down, on one half of a rimmed baking sheet (10-1/2 x 15-1/2 x 1-inch) that has been sprayed with nonstick cooking spray.  Drizzle salmon with any remaining marinade.  Place beets on other half of baking sheet.  Roast salmon and beets in oven 8 to 10 minutes, until salmon is cooked through (salmon should flake easily when tested with a fork).  Remove and discard skin from salmon; set salmon and beets aside for 5 minutes. (See Note) 
  5. Divide greens among 4 individual plates.  Top with equal amounts of green beans and roasted beets.  Place one portion salmon on each salad.  Sprinkle with bacon, additional dill, if desired, and drizzle each serving with 2 tablespoons reserved dressing.


Note: If desired, salmon and beets can be made up to 1 day ahead, refrigerated and served cold.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 480 calories; 25g carbohydrate; 25g protein; 31g fat; 760mg sodium; 60mg cholesterol; 4g fiber; 2mg iron; 0.2mg thiamin; 1413IU vitamin A; 23mg vitamin C.


Ruby Beet & Pear Compote

Ruby Beet & Pear Compote


 PREP TIME: 20 MINUTES | STAND TIME: 5 MINUTES

PREP TIME: 20 MINUTES | STAND TIME: 5 MINUTES


INGREDIENTS

  • 1/4 cup orange juice, heated
  • 1/4 cup dried cranberries
  • 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets, drained and diced
  • 1/2 cup chopped red onion
  • 1 firm ripe large pear, chopped
  • 3 tablespoons honey
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon

DIRECTIONS

Makes 6 (approx. 1/2 cup) servings.

  1. Combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.
  2. Meanwhile, combine beets, onion and pear in large bowl; mix gently. In small bowl, blend honey, horseradish, pepper and cinnamon; mix well. Pour over beet mixture. Add cranberries and orange juice; mix well. Serve chilled or at room temperature.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 120 calories; 0g protein; 28g carbohydrate; 0g total fat; 70mg sodium; 0mg cholesterol; 2g fiber; 1mg iron; 0.02mg thiamin; 15IU vitamin A; 5mg vitamin C.


Pickled Beet & Shrimp Salad

Pickled Beet & Shrimp Salad


 PREP TIME: 30 MINUTES   |   CHILL TIME: 30 MINUTES

PREP TIME: 30 MINUTES   |   CHILL TIME: 30 MINUTES


INGREDIENTS

  • 2 jars (16 ounces each) Aunt Nellie’s Sliced Pickled Beets, well drained
  • 2 cups thin strips jicama (See Note)
  • 1/4 cup fresh lime juice
  • 1/2 cup thinly sliced red onion
  • 2 teaspoons minced seeded Serrano chili pepper
  • 1/2 teaspoon ground black pepper
  • 1/3 cup grapeseed or canola oil
  • 1 pound fully cooked, peeled and deveined shrimp (31-35 count)
  • 1/4 cup loosely packed torn cilantro leaves
  • Salt

DIRECTIONS

Makes 4 servings.

  1. Cut beets into thin strips. In large serving bowl, combine beets and jicama.
  2. Place lime juice, red onion, chili pepper, pepper and oil in cleaned beet jar. Tighten lid; shake vigorously until dressing is combined. Pour dressing over beets and jicama; toss well. Refrigerate at least 30 minutes to chill.
  3. About 5 minutes before serving, stir in cooked shrimp and cilantro leaves. Season with salt, as desired.


Note: Peel jicama before cutting into strips.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 390 calories; 24g protein; 30g carbohydrate; 19g fat; 550mg sodium; 220mg cholesterol; 3g fiber; 4mg iron; 0.06mg thiamin; 463IU vitamin A; 22mg vitamin C.


Orzo & Onion Skillet

Orzo & Onion Skillet


 PREP TIME: 15 MINUTES   |   COOK TIME: 15 MINUTES

PREP TIME: 15 MINUTES   |   COOK TIME: 15 MINUTES


INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie’s Holland-Style Onions
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup reduced-sodium, fat free chicken or vegetable broth
  • 3/4 cup uncooked orzo pasta
  • 1/2 cup frozen petite green peas
  • 2 tablespoons chopped chives or thinly sliced green onions (green part only)
  • Coarsely ground black pepper (optional)
  • Shredded Parmesan cheese (optional)
  • Additional chives or green onions (optional)

DIRECTIONS

Makes 4 servings.

  1. Drain onions; reserve liquid.
  2. In large nonstick skillet heat oil over medium-low heat until hot. Add garlic; cook 1 to 2 minutes to soften, stirring frequently (do not brown).
  3. Add broth and 1/2 cup onion liquid to skillet; bring to boil. Stir in orzo. Reduce heat to low; simmer uncovered about 12 minutes or until orzo is just al dente, stirring frequently. (Add additional onion liquid 1 tablespoon at a time as needed if mixture seems too dry during cooking.)
  4. Stir in onions, green peas and chives. Remove from heat. Sprinkle with pepper, Parmesan and chives, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 240 calories; 7g protein; 42g carbohydrate; 5g fat; 520mg sodium; 0mg cholesterol; 3g fiber; 2.18mg iron; 0.39mg thiamin; 435.87IU vitamin A; 2.40mg vitamin C.


Orange Glazed Beets

Orange Glazed Beets


 PREP TIME: 10 MINUTES   |   COOK TIME: 3 MINUTES

PREP TIME: 10 MINUTES   |   COOK TIME: 3 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
  • 1/4 cup fresh orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon packed brown sugar
  • 2 teaspoons orange peel
  • Orange peel for garnish (optional)

DIRECTIONS

Makes 4 servings.

  1. Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.
  2. In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.
  3. Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.


Note: Recipe can be doubled. Recipe can be prepared a day in advance of serving. Reheat over medium-low heat.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 100 calories; 0g protein; 22g carbohydrate; 0g fat; 220mg sodium; 0mg cholesterol; 0g fiber; 0mg iron; 0mg thiamin; 35IU vitamin A; 5mg vitamin C.


Nutty Orange-Glazed Beets and Sweet Potatoes

Nutty Orange-Glazed Beets and Sweet Potatoes


 PREP TIME: 20 MINUTES | COOK TIME: 13 TO 15 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 13 TO 15 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 2 cups chopped, peeled raw sweet potato (1/2-inch pieces)
  • 1 cup orange juice, divided
  • 1/2 cup chopped yellow bell pepper
  • 4 green onions, sliced 1/2 inch thick (including greens)
  • 1/8 teaspoon salt
  • 1/4 cup pecans, toasted
  • Black pepper to taste

DIRECTIONS

Makes 6 servings.

  1. Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.
  2. Heat sweet potatoes and 3/4 cup orange juice in large nonstick skillet over medium-high heat. Bring to a boil; cover and reduce heat. Simmer 8 to 10 minutes or just until potatoes are tender. Stir in bell peppers. Remove from heat; stir in green onions. Place mixture in a shallow serving bowl; add beets. 
  3. In same skillet, combine reserved 2 tablespoons beet liquid, remaining 1/4 cup orange juice and salt. Bring to a boil over medium heat; boil about 3 to 5 minutes or until slightly thickened and syrupy. Spoon over beet mixture, tossing lightly. Sprinkle with pecans. Season with black pepper, if desired. Serve immediately.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 130 calories; 2g protein; 24g carbohydrate; 4g fat; 330mg sodium; 0mg cholesterol; 2g fiber; less than 1mg iron; less than 1mg thiamin; 6449IU vitamin A; 129mg vitamin C.


Moroccan Orange Beet Salad

Moroccan Orange Beet Salad

2006 Aunt Nellie’s “Beet The Clock” Recipe Contest
1st Prize – Everyday Favorites
Karen Tedesco, Webster Groves, MO 


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1  jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained and quartered
  • 1  can (15 ounces) chickpeas or garbanzo beans, drained
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1/2  teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 4  cups mixed baby salad greens
  • 1/3  cup crumbled feta cheese
  • 1/4  cup pistachios, chopped

DIRECTIONS

Makes 4 servings.

  1. Place beets and beans in medium bowl.  Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat.
  2. Arrange greens on 4 individual plates.  Spoon beet mixture over greens; sprinkle with cheese and pistachios.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 340 calories; 11g protein; 39g carbohydrate; 16g fat; 780mg sodium; 20mg cholesterol; 8g fiber; 3mg iron; less than 1mg thiamin; 788IU vitamin A; 15mg vitamin C.


Holiday Coleslaw with Beets & Cranberries

Holiday Coleslaw with Beets & Cranberries


 PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 4 cups finely shredded red cabbage
  • 4 cups torn watercress
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 1/4 cup snipped fresh mint
  • 1/2 cup prepared light raspberry vinaigrette
  • Crumbled feta cheese

DIRECTIONS

Makes 6 servings.

  1. Drain beets; save liquid for another use or discard. Cut beets into thin strips.
  2. In large serving bowl, combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 130 calories; 1g protein; 24g carbohydrate; 1g fat; 300mg sodium; 0mg cholesterol; 2g fiber;  1mg iron; 0.06mg thiamin; 1400IU vitamin A; 38mg vitamin C.


Tomato & Beet Stacks With Herb Vinaigrette

Herbed Tomato & Beet Stacks With Herb Vinaigrette


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Beets
  • 3 cups mixed salad greens
  • 1/3 pound baby green beans, steamed
  • 2 medium yellow tomatoes, sliced 1/4 inch thick
  • Crumbled blue cheese or goat cheese (optional)

Herb Vinaigrette:

  • 1/3 cup olive or vegetable oil
  • 1/3 cup white wine or rice vinegar
  • 1 tablespoon finely chopped mixed fresh herbs
  • (such as parsley, basil, oregano, chives and/or thyme)
  • 1 garlic clove, minced
  • Salt and pepper

DIRECTIONS

Makes 4 servings.

  1. Remove half of beets from jar; drain well.  (Reserve remaining beets for Bonus Beet & Walnut Salad below.)
  2. Divide salad greens and green beans evenly among 4 individual salad plates.  Layer tomato and beet slices in a tumbled “stack” on each plate.
  3. To make Herb Vinaigrette, whisk together oil, vinegar, herbs and garlic.  Add salt and pepper to taste. 
  4. Drizzle salad with about half of vinaigrette (reserve remaining for Bonus Beet & Walnut Salad below.)  Sprinkle salads with cheese, if desired and serve.


Bonus Beet & Walnut Salad: Drain reserved sliced pickled beets. Arrange beets over mixed greens. Sprinkle with coarsely chopped toasted walnuts and crumbled blue cheese or goat cheese. Drizzle with remaining Herb Vinaigrette.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 140 calories; 2g protein; 13g carbohydrate; 9g fat; 80mg sodium; 0mg cholesterol; 3g fiber; 1mg iron; 1266IU vitamin A; mg vitamin C.


Hearty Roasted Winter Vegetables

Hearty Roasted Winter Vegetables


 PREP TIME: 10 MINUTES   |   COOK TIME: 45 to 55 MINUTES

PREP TIME: 10 MINUTES   |   COOK TIME: 45 to 55 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
  • 1 small red onion, cut into 12 wedges
  • 2 cups baby Portobello mushrooms, cleaned and stems trimmed
  • 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
  • 2 cups Brussels sprouts, ends trimmed and scored with a cross cut
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

DIRECTIONS

Makes 6 servings.

  1. Preheat oven to 400°F.  Place all vegetables except Brussels sprouts on a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch) and drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat.  Roast in oven 15 minutes. 
  2. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30 to 35 minutes, stirring once.  Adjust salt and pepper to taste.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 170 calories; 25g carbohydrate; 3g protein; 7g fat; 490mg sodium; 0mg cholesterol; 3g fiber; 1.2mg iron; less than 1mg thiamin; 5200IU vitamin A; 18mg vitamin C.


Greek-Style Beet Salad

Greek-Style Beet Salad


 PREP TIME: 15 MINUTES   |   CHILL  TIME: 2 HOURS

PREP TIME: 15 MINUTES   |   CHILL  TIME: 2 HOURS


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 1/4 cup pitted Kalamata olives, halved
  • 1/2 pound medium cooked shrimp, peeled, tails removed
  • 1/2 cup seeded, chopped cucumber
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon snipped fresh dill
  • Prepared vinaigrette dressing

DIRECTIONS

Makes 4 servings.

  1. Drain beets well; cut into quarters. Combine beets and olives in medium bowl. Top with combined shrimp and cucumber. Sprinkle with feta; refrigerate, covered, until chilled.
  2. To serve, sprinkle with dill, and drizzle with vinaigrette, as desired.


Notes: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solution which increase sodium content. Recipe can be doubled.


Nutrition information

Nutrition information per serving (1/4 of recipe): 190 calories; 15g protein; 14g carbohydrate; 7g fat; 550mg sodium; 115mg cholesterol; less than 1g fiber; 0.43mg iron; 0.02mg thiamin; 69IU vitamin A; 0.60mg vitamin C


Fresh 'n Fruity Summer Salad

Fresh 'n Fruity Summer Salad


 PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES


INGREDIENTS

  • 1 package (6 ounces) ready-to-eat baby spinach or other greens, about 6 cups
  • 2-1/2 cups bite-size pieces honeydew melon or cantaloupe
  • 2 peaches or nectarines, pitted and cut into wedges
  • 1 cup fresh blueberries or sliced strawberries
  • 1/4 cup toasted sliced almonds

DRESSING:

  • 1 jar (16 ounces) Sliced Pickled Beets, not drained
  • 1/4 cup orange juice
  • 1 tablespoon finely chopped fresh basil or
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup canola or vegetable oil

DIRECTIONS

Makes 8 servings.

  1. For dressing, drain beets, reserving 1/4 cup liquid.  Set beets aside.  In small bowl, combine reserved beet liquid, orange juice, basil and pepper.  With wire whisk or fork, whisk in oil.  Set aside.
  2. For salad, arrange spinach, reserved beets, melon, peaches and berries on large platter.
  3. To serve, drizzle with dressing; toss lightly.  Sprinkle with almonds.  


Variation:  For a main dish salad, add cooked shrimp or grilled chicken breast.


NUTRTION INFORMATION

Nutrition information per serving (1/8 of recipe): 220 calories; 2g protein; 19g carbohydrate; 16g fat; 130mg sodium; 0mg cholesterol; 2g fiber; 1mg iron; 0.04mg thiamin; 2157IU vitamin A; 22mg vitamin C.


Classic Creamed Onions

Classic Creamed Onions


 PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES

PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie’s Holland-Style Whole Onions
  • 1/4 cup unsalted butter
  • 1/4  cup all-purpose flour
  • 2 cups half-and-half
  • 2 tablespoons dry sherry
  • 2 tablespoons grated Parmesan cheese
  • 1/4  teaspoon dry mustard
  • Pinch nutmeg
  • Salt and ground white pepper
  • 1/4 teaspoon paprika

DIRECTIONS

Makes 8 servings.

  1. Drain onions. Melt butter in 2-quart saucepan over medium heat. Stir in flour; cook and stir 1 minute, until bubbly. Stir in half-and-half and sherry; cook and stir 2 minutes or until sauce thickens. Stir in cheese, mustard, nutmeg, salt and pepper. Add onions; pour into 1-1/2 quart baking dish sprayed with nonstick cooking spray; sprinkle with paprika. (See Note). Bake at 350ºF 15 to 20 minutes, uncovered, until bubbly. 


Note: To make one day ahead, cover and refrigerate. Let stand 1 hour before baking, uncovered, at 350°F for 25 minutes.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 170 calories; 3g protein; 8g carbohydrate; 14g fat; 17 mg sodium; 40mg cholesterol; less than 1g fiber; 0.38mg iron; 0.05mg thiamin; 436IU vitamin A; 0.6mg vitamin C.


Beets & Onions Vegetable Medley

Beets & Onions Vegetable Medley


 PREP TIME: 15 MINUTES   |   COOK TIME: 3 MINUTES

PREP TIME: 15 MINUTES   |   COOK TIME: 3 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Pickled Beets & Onions
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 1/2 cup diced bell pepper (yellow, orange or red)
  • 1-1/2 cups frozen petite green peas, defrosted
  • 1 tablespoon fresh thyme leaves (See Note)
  • Salt and pepper

DIRECTIONS

Makes 4 servings.

  1. Drain beets. Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add bell pepper; cook and stir 1 to 2 minutes until crisp-tender. Stir in peas and thyme. Remove from heat. Gently stir in beets. Season with salt and pepper, as desired. Serve warm or at room temperature. 


Note: Substitute 1 teaspoon dried thyme leaves, crumbled, for fresh.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 120 calories; 3 g protein; 20g carbohydrate; 4g fat; 205mg sodium; 0mg cholesterol; 3g fiber; 1mg iron; 0.15mg thiamin; 1177IU vitamin A; 43mg vitamin C.