Categories: SANDWICH

Ingredients

• 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
• 2 tablespoons finely chopped red onion
• 1 to 2 tablespoons capers
• 1 to 2 teaspoons lemon zest
• 1/2 cup spreadable chive cream cheese
• 2 large soft flour tortillas (10- to 12-inch diameter)
• 8 slices smoked salmon
• 1/2 cup baby spinach leaves

Directions

1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.

2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.

3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.

4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.

Email to a friend | Print this recipe | Back