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We love Aunt Nellie’s beets: whole beets, sliced beets, pickled beets, Harvard beets. The company is the largest provider of jarred beets.
And now, the brand has introduced Baby Whole Pickled Beets, sized just right for one bite. They’re available nationwide and a great boon to anyone who likes to make hors d’oeuvre and small bites.
Serve as a side dish straight from the jar.
Make easy appetizers. Skewer a baby beet with a mozzarella ball and a basil leaf, with a cube of cheese and a cornichon or olive, with a scallop or shrimp, or with tortellini (recipe below).
Toss into salads.
Garnish a martini.
Add to roasted vegetables, soups and other dishes.
This recipe makes about 36 appetizers, 2 appetizers per serving.
Baby beets make quick and easy appetizers. Photos courtesy Aunt Nelllie’s.
BABY BEET & TORTELLINI APPETIZERS
1 jar (16 ounces) Aunt Nellie’s Baby Beets
1 package (9 ounces) refrigerated tortellini, any variety
1/4 pound thinly sliced prosciutto*
2 tablespoons prepared vinaigrette
2 medium bell peppers (any color or a combination), cut into 1-inch pieces
Fresh herbs (such as parsley, basil, chives or thyme)
*Thinly sliced strips of smoked ham or turkey may be substituted for prosciutto.
Buy lots—you’ll love them!
1. DRAIN beets well; discard liquid.
2. COOK tortellini according to package directions. Drain; rinse with cold water and drain again.
3. CUT prosciutto into 1×3-inch strips. Wrap one strip prosciutto around tortellini; skewer with appetizer pick.
4. ASSEMBLE: Brush lightly with vinaigrette. Add one piece of bell pepper and one baby beet to skewer. Repeat until all beets are used. Arrange on serving platter. Sprinkle with herbs.
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