CHICAGO, April 24, 2019 /PRNewswire-PRWeb/ -- What can take you from a festive family brunch to a decadent dessert to an entertaining girls' night in with style, color and impeccable taste? Why beets, of course. This versatile vegetable can be the go-to ingredient in all kinds of meal occasions.
To demonstrate that point, Aunt Nellie's has invited seven top food bloggers to showcase the many ways beets can be incorporated into just about every meal and/or event during its Second Annual Beet Week, April 21 – 27. From Sunday through Saturday, these bloggers will take over Aunt Nellie's social media accounts to promote their take on the ultimate beet recipe for occasions like brunch, picnics, weeknight dinners, and girls' night in. Recipes will use one of the six varieties of Aunt Nellie's beets including Sliced Beets, Sliced Pickled Beets, Whole Pickled Beets, Baby Whole Pickled Beets, Sweet & Sour Harvard Beets, or Single Serve Diced Pickled Beets Cups.
Additionally, as part of the brand's 90th anniversary celebration, Aunt Nellie's will be giving away a prize of $900 and an Aunt Nellie's family pack to one entrant to its Beet Week Sweepstakes. Just visit http://www.auntnellies.com/beetweek to enter between now and Friday, May 3. Limit one entry per day.
"Beets are so wonderfully versatile; they can truly fit in any meal or occasion you can think of. From breakfast to dinner, snacks to drinks, beets can add flavor, color and important nutrients to your day," said Julia Storie, Aunt Nellie's Marketing Administrator. "We had such a tremendous response to last year's Beet Week, it was a no-brainer to do it again this year. Come back every day for a different fabulous recipe and a chance to win $900!"
Aunt Nellie's Farm Kitchen® began in 1929 in Clyman, Wisconsin, by local farmer/businessman Norbert Lau. It was at this time the business trademarked the face and name of 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 over the years. In 1965, under the leadership of David Lau (Norbert Lau's son), the company expanded its fruit and vegetable product line. Since 1997, Aunt Nellie's has been owned by Seneca Foods Corporation, based in Marion, NY.
For more information and recipes, please visit http://www.auntnellies.com and follow us on Facebook and Instagram @auntnelliesvegetables.
Here's an example of the delicious recipes that will be featured during #ANBeetWeek:
Beet Reuben Sandwich
Courtesy of Delish Knowledge
Preparation time:20 minutes
Cook time: 8 to 16 minutes
1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
1/4 cup mayonnaise
3 tablespoons chopped dill pickle
3 tablespoons ketchup
1/2 teaspoon hot sauce (such as Tabasco)
8 slices rye bread
8 slices thinly sliced Swiss cheese
1 cup sauerkraut, drained well
2 tablespoons unsalted butter
1. Drain beets; discard liquid. Pat dry; set aside.
2. In small bowl, stir together mayonnaise, pickle, ketchup and hot sauce.
3. Assemble the sandwiches: spread one side of bread slice with mayonnaise mixture. Top with one slice cheese, 5 to 7 beet slices, 1/4 cup sauerkraut and another cheese slice. Top with another slice of bread spread with mayonnaise mixture. Repeat with remaining ingredients to make three additional sandwiches.
4. Heat 1 tablespoon butter in large nonstick skillet over medium heat. Add one or two sandwiches. Cook until crispy, golden brown, and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding more butter as needed. Cut in half; serve warm.
Makes 4 servings
Nutrition information per serving (1/4 of recipe): 510 calories; 16g protein; 48g carbohydrate; 29g fat; 940mg sodium; 55mg cholesterol; 5g dietary fiber; 2.11mg iron; 0.31mg thiamin; 574.46IU vitamin A; 3.72mg vitamin C.
SOURCE Aunt Nellies®
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