Cheese Filled Beets
Ingredients
- 1 (16.0 oz.) jar of Whole Pickled Beets, drained
- 1 (3 oz.) pkg. cream cheese, softened
- 1 tbsp. mayonnaise
- 1/2 tsp. vinegar
- Dash seasoned salt
- Dash onion powder
Cut thin sliced from bottom of each beet to form flat surface. Using a grapefruit spoon, melon ball cutter, or sharp knife, scoop out center of each beet. Blend remaining ingredients and stuff into beets. Arrange on lettuce leaves or serving plate for appetizers.
Makes 6 - 8 servings
Red Velvet Muffins
Ingredients
- 1 (15.5 oz.) jar of Harvard Beets, undrained
- 1-1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup original toasted wheat germ
- 1/2 cup chopped walnuts
- 1 tbsp. unsweetened powder cocoa
- 2 tsp. ground cinnamon
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg, lightly beaten
- 1/4 cup canola or vegetable oil
Preheat oven at 375oF. Spray bottoms only of 12 medium muffin cups with nonstick cooking spray or line with paper baking cups. In food processor or blender, puree beets and liquid until smooth; set aside. In large bowl, combine flour, sugar, wheat germ, walnuts, cocoa, cinnamon, baking powder and baking soda; stir to mix well. In separate medium bowl, combine pureed beets, egg and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. (Do not overmix.) Divide batter evenly between muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs attached. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm or at room temperature.
Makes 12 muffins
Rustic Vegetable Beet Soup
Ingredients
- 1 (16.0 oz.) jar of Whole Pickled Beets, drained
- 2 tbsp. olive oil
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 medium sweet potato, peeled and chopped
- 2 large garlic cloves, minced
- 2 zucchini, coarsely chopped
- 2 (14.0 oz.) cans vegetable broth
- 1 tsp. salt
- 1 (15.5 oz.) can chickpeas, drained and rinsed
- Salt and pepper
Gremolata
- 1 tbsp. fresh parsley, minced
- 1 tbsp. fresh dill, minced
- 1 tsp. grated lemon peel
Combine all ingredients for Gremolata and mix well; set aside. In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato, and garlic. Saute 3 - 5 minutes or until vegetables begin to soften. Add zucchini, broth, and salt. Bring to boil; reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Add salt, pepper, parsley, and dill; stir in beets. Serve immediately, topped with gremolata.
Makes 6 servings
