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Time to Dine Al Fresco

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Time to Dine Al Fresco

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POSTED July 28, 2013 8:15 p.m.

Family Features - Warm weather is welcome for a variety of reasons, but for many of us it signals the season for dining al fresco. Whether stepping out back onto a porch or patio, or planning a picnic at the beach or park, the food is the star.

These recipes showcase exciting flavors and easy preparation. One way to liven up outdoor menus is with unexpected ingredients, such
as pickled beets. They add flavor, color and nutrition to a variety of dishes. Aunt Nellie’s line of pickled beets tastes homemade — only the peeling and pickling are done for you. Just open the jar and you’re on your way to fabulous appetizers, main dish wraps and, even, dessert. For a colorful vegetable side, a can of READ 3 or 4 Bean Salad is the perfect base. Just add fresh vegetables cut into thin strips and toss with a quick dressing. Dine al fresco — cheers to fresh air and fabulous food.

For more delicious recipes made with Aunt Nellie’s products, visit www.AuntNellies.com. Additional ideas for READ salads can be found at www.ReadSalads.com.

Beef & Horseradish Wraps

Makes 4 servings

Preparation Time: 30 minutes

    1     jar (16 ounces) Aunt Nellie’s Sliced
            Pickled Beets

    1/2     cup shredded carrots

    1     tablespoon prepared horseradish

    1/2     cup spreadable cheese (such as goat
            cheese or herb/garlic soft cheese)

    2     large soft flour tortillas (about 10-
            to 12-inch diameter)

    10     green onions (green part only)

    10     thin slices deli roast beef

Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.

Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange 5 green onions (do
not chop) on each; press lightly into cheese. Place
5 slices beef on each tortilla covering green onions, then sprinkle beet mixture evenly over beef.

Roll up in parallel direction of the green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.

To serve, remove plastic wrap; cut each tortilla into 2 pieces.

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