“We’re really excited about this year’s crop of recipes for Beet Week,” said Julia Storie, Aunt Nellie’s marketing administrator. “Each year, we see more and more interest in this celebration because beets are one of the most versatile vegetables that can easily fit into many healthy eating routines
CHICAGO (PRWEB) October 05, 2020
How many vegetables do you know that can take you from breakfast to dinner and every meal and snack occasion in between? With its bright magenta hue and savory signature flavor, beets are not only delicious, but are packed with nutrients. That’s why Aunt Nellie’s is partnering with seven leading bloggers to celebrate this popular and powerful vegetable with its 3rd Annual Beet Week!
Aunt Nellie’s, America’s premier provider of jarred beets for more than 90 years, will reveal a new recipe and accompanying video daily from Oct. 4 through 10th. The contributing bloggers will also take over Aunt Nellie’s Instagram and Facebook pages to share their recipes and tips for enjoying beets in a multitude of ways.
With a focus on the many ways that beets easily fit into healthy eating routines, like gluten-free, vegetarian, and the Mediterranean Diet, this year’s recipes are fresh, flavorful and fun. Home cooks are invited to not only check out the delicious new ways to incorporate beets in a healthy diet, but also enter the Beet Week 2020 Sweepstakes, where they can win digital gift cards and cases of beets for their home pantry!
“We’re really excited about this year’s crop of recipes for Beet Week,” said Julia Storie, Aunt Nellie’s marketing administrator. “Each year, we see more and more interest in this celebration because beets are one of the most versatile vegetables that can easily fit into many healthy eating routines. Plus they just taste delicious!”
Aunt Nellie’s Farm Kitchen was started in 1929 in Clyman, WI, by farmer and businessman Norbert Lau. The company trademarked the image and name of Ms. Nellie Jones, a nationally recognized pioneer in home economics who championed rural homemakers, bringing them the latest scientific research through her role as state leader of the Home Economics Extension. After starting out processing sweet peas, the company added more canned and glass-packed fruits and vegetables. In 1965, under the leadership of David Lau (Norbert Lau’s son), the company expanded it product line and since 1997, Aunt Nellie’s has been owned by Seneca Foods Corporation, based in Marion, NY.
Here’s one of the all-star recipes from Beet Week 2019 and remember to visit http://www.AuntNellies.com for this year’s Beet Week recipes starting Oct. 4, and follow us on Instagram and Facebook @auntnelliesvegetables.
Pickled Beet and White Bean Dip with Za’atar, Feta and Mint
Created for Aunt Nellies by: An Edible Mosaic
Makes 10 (approx. 1/4 cup each) servings.
1 jar (15 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets, drained
1 can (14 ounces) no-salt-added cannellini beans, rinsed and drained
1/4 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, peeled
3 tablespoons crumbled feta cheese, divided
1-1/2 teaspoons za’atar seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon pine nuts, toasted
1/4 cup chopped fresh mint
Place beets, beans, tahini, lemon juice, salt, pepper and garlic in food processor bowl. Add 2 tablespoons of the feta cheese and 1 teaspoon of the za’atar. Process beet mixture until smooth, scraping down sides of bowl as necessary.
Transfer dip to serving bowl; drizzle with oil. Top with remaining 1 tablespoon cheese, remaining 1/2 teaspoon za’atar, pine nuts and mint. Serve with vegetables, pita, flat bread or tortilla chips for dipping.
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