Skip to main content

Picnic-wiches with Green Artichoke-Beet Relish

Picnic-wiches with Green Artichoke-Beet Relish

Prep time:
12 min.
Cook time:
NA
Total time:
12 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets
1 (6 oz.) jar marinated artichoke hearts
0.5 cup pitted ripe olives, sliced
3 tbsp. green onions, sliced
ground black pepper, to taste
6 romaine lettuce leaves
1 lb. deli turkey, thinly sliced
6 ciabatta or sandwich rolls, sliced horizontally in half
0.33 cup feta cheese, crumbled
0.25 cup pine nuts, toasted
Directions

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside. Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours until ready to serve. Serve with remaining relish.

More Healthy Meals

More Healthy Meals

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Beet & Berry Chutney

Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Ruby Beet & Pear Compote

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.

Steak & Potato Skillet

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.

Three Layer Beet Cupcake

Preheat oven to 350oF.