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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (July 10, 2013)
Food Beets Al Fresco Beef & Horseradish Wraps Makes 4 servings Preparation Time: 30 minutes 1 jar (16 ounces) sliced pickled beets 1/2 cup shredded carrots 1 tablespoon prepared horseradish 1/2 cup spreadable cheese 2 large soft flour tortillas, 10 to 12” 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. Herbed Eggplant & Beet Dip Makes 8 servings (approx. 1/4 cup each) Preparation Time: 30 minutes Cook Time: 15 minutes 1 jar (16 ounces) sliced pickled beets drained 2 tablespoons olive or canola oil 1 eggplant (about 1 pound), cut into 1-inch pieces 1 cup chopped onion 3 cloves garlic, sliced Salt Coarse ground black pepper 1/2 cup plain nonfat yogurt 1/4 cup thinly sliced fresh basil 1 to 2 teaspoons chopped fresh thyme leaves Pita chips, fresh vegetables Coarsely chop beets. In large nonstick skillet heat oil over medium heat until hot. Add eggplant, onion and garlic; cook 15 minutes or until vegetables are tender, stirring frequently. Add water, 1 tablespoon at a time, if mixture seems too dry or begins to stick. Salt and pepper, as desired. Place eggplant mixture in bowl of food processor; process until mixture is chopped and combined. Measure out 1/2 cup chopped beets; set aside. Add remaining chopped beets to eggplant mixture. Process until dip is desired consisten- cy. Transfer dip to serving bowl. Stir in yogurt, if desired. Stir in herbs and reserved 1/2 cup chopped beets just before serving. Serve with pita chips and vegetables for dipping. If not served immediately, cover and refrigerate up to 6 hours. Allow to stand about 15 minutes before serving if chilled. Smoked Salmon Beet Wraps Makes 4 servings Preparation Time: 30 minutes 1 jar (16 ounces) sliced pickled beets 2 tablespoons finely chopped red onion 1 to 2 tablespoons capers 1 to 2 teaspoons lemon zest 1/2 cup spreadable chive cream cheese 2 large soft flour tortillas, 10 to 12” diameter 8 slices smoked salmon 1/2 cup baby spinach leaves Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach. Roll up. Wrap each roll tightly in plastic wrap. Refriger- ate up to 4 hours. To serve, remove plastic wrap; cut each tortilla into 2. For more delicious recipes visit www.AuntNellies.com. Additional ideas for salads can be found at www.ReadSal- ads.com. Page 6 The Portland Skanner July 10, 2013
