'Say Yes to Beets!' With Aunt Nellie's Recipe Contest Winner: Baja Bacon Beet Salad

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Aunt Nellie's(R) Beets (Seneca Foods Corporation)

Oct 27, 2010, 03:59 ET

CHICAGO, Oct. 26 /PRNewswire/ -- Jeanne Holt of Mendota Heights, Minn. was selected by Aunt Nellie's as the $2500 Grand Prize winner of the "Say Yes to Beets!" recipe contest with her Baja Bacon Beet Salad.

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The vivid colors and flavors in this salad are sure to awaken the senses. Holt says she developed the recipe with Mexican flavors in mind. "I love spicy foods, and the color of the beets is so striking, I thought I'd complement it with spinach and mango. The dressing makes the salad come together with a little kick of heat."

Preparation is simple when using jarred Harvard beets. "I used to make my own pickled beets and Harvard beets, but it's so much work!" says Holt. "I saw Aunt Nellie's on the shelf at my grocery store, and I've been hooked ever since. The peeling and preparation are done for you; they're just like homemade."

Holt has been a fan of jarred Harvard beets for years. She says: "They are delicious right out the jar, but when I saw the recipe contest I thought, there are a lot of other ways I can use these flavorful beets!"

For more Aunt Nellie's recipes, news and information, visit www.auntnellies.com.



Baja Bacon Beet Salad Recipe

Preparation Time: 20 minutes

1 jar (15.5 ounces) Aunt Nellie's Sweet & Sour Harvard Beets, drained
1-1/2 cups cubed mango
6 cups baby spinach/baby lettuce mix
1/2 cup crumbled cooked bacon

Dressing:
1/2 cup jalapeno pepper jelly
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro

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

2. In a large bowl, combine beets, mango and baby spinach/lettuce mix. Drizzle with half the dressing; toss to coat.

3. Arrange salad on a serving platter. Sprinkle with bacon. Serve extra dressing on the side.
*Makes 6 servings.*


Nutrition information per serving (1/6 of recipe): 220 calories; 4 g protein; 34 g carbohydrate; 8 g fat; 410 mg sodium; 20 mg cholesterol; 3 g dietary fiber; 0.71 mg iron; 0.07 mg thiamin; 1802 IU vitamin A; 18 mg vitamin C.