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 & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Hearty Roasted Winter Vegetables

Preheat oven to 400oF.

Ruby Beet & Pear Compote

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

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.