Celebrating Aunt Nellie’s
5th Annual Beet Week!
Our hearts are skipping a “beet” this week as we celebrate our favorite vegetables made by Aunt Nellie’s. We’ve been serving up delicious canned and jarred vegetables for NINE DECADES, and nothing is trendier today than versatile, nutrient-rich root vegetables like beets. So join us for our 5th annual salute to the vegetable that put us on the map!
Plant-Based & Powerful
Families are turning towards more plant-based recipes for their daily meals and beets have moved to the center of the plate as a culinary star in their own right. Throughout this week, check out the creative and downright delicious plant-based recipes consumers created and entered in our “You’ve Got Great Taste” recipe contest held earlier this year. From easy weeknight meals to special occasion suppers to spotlight-stealing salads, these winning dishes caught our eye and are sure to make your mouth water.
Prizes!
Who couldn’t use a little extra money and free food this time of year? Just follow us on social media during Aunt Nellie’s Beet Week, Oct. 17- 21, and tell us which recipe you like best. Tag a friend you would make this recipe for in the comments below for a daily chance to win a $50 gift card + a family pack of Aunt Nellie’s varieties. To win you must follow @AuntNellies + like the posts + tag one friend in the comments. You’ll get additional chances to win for each friend you tag! A total of 5 total prizes will be awarded with one winner per day.
“You’ve Got Good Taste” Winner Recipes
Beet and Edamame Lettuce Wraps with Sriracha Peanut Dipping Sauce
by Chera Little
Give it up for these inventive, palate-pleasing ingredient pairings. Beets and peanuts? Yes, please!
Chickpea Spaghetti Cacio e Pepe with Caramelized Onions
by Jill Gilber
Extending the beet love to another farm-picked favorite – Aunt Nellie’s Holland onions – this recipe had our contest judges enthusiastically twirling their forks to savor every bite.
Beet Super Slaw With Honey Mustard Vinaigrette
by Fiona Green
With an apt last name for plant-based foods, Green devised a slaw elevated from ordinary to extraordinary with the addition of beets and other ingredients, tossed together in a tangy vinaigrette.
Italian Beetballs over Zoodles
by Ronna Farley
This isn’t an alternative to traditional meatballs and noodles as much as it is a rock star dish all by itself with the added bonus of plant-based nutrition.
Pickled Beet Tacos
by 40 ApronsLet’s taco ’bout plant-based eating… Plant based recipes check a lot of boxes: flavor, variety AND nutrition! Since the plant-based trend is gaining in popularity, we asked 40 Aprons to create her version of a plant-based dish spotlighting beets. She delivered and created these downright delicious Pickled Beet Tacos just for Aunt Nellie’s! We’re tickled pink with the great taste and think you will be, too.
Follow Us
