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

BBQ German Potato Salad

Preheat oven to 350oF.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Orange-Glazed Beets

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

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Sweet & Smokey Peas

Preheat oven to 400oF degrees.