Baby Beet & Tortellini Appetizers

Products in this Recipe:
Beets
Bell Peppers
Prep time:
24 min.
Cook time:
10 min.
Total time:
35 min.
Yield:
36 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Baby Whole Pickled Beets, drained well
1 (9 oz.) package refrigerated tortellini, any variety
0.25 lb. prosciutto*, thinly sliced
2 tbsp. prepared vinaigrette
2 medium bell peppers, cut into 1" pieces
Fresh herbs (parsley, basil, chives, or thyme)
Directions

Drain beets well; discard liquid. Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Meanwhile, cut prosciutto into 1x3-inch strips. Wrap one strip prosciutto around tortellini; skewer with appetizer pick. 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.

*Thinly sliced strips of deli smoked ham or turkey may be substituted for prosciutto.

More Healthy Meals

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.

Orange-Glazed Beets

Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.

Red Velvet Muffins

Preheat oven to 375oF.

Three Layer Beet Cupcake

Preheat oven to 350oF.