I’ll bet you think that I have an Aunt Nellie, and this is her beet salad recipe.
Neither is true. I don’t have an Aunt Nellie, and this healthy Mediterranean salad is my concoction.
However, there was an Aunt Nellie from Wisconsin, and her sliced beets are the inspiration for today’s salad recipe.
I love companies with a rich history, and Aunt Nellie’s is just such a company. They opened their plant in 1929 under the trademark of Nellie Jones, a Wisconsin Home Economist, and today Seneca continues to build on Aunt Nellie’s success by providing cooks with sliced beets, onions, three bean salad, and red cabbage.
After agreeing to try their products, a box of beets, cabbage, beans and onions arrived on my porch a few weeks later – just in time for Seattle’s heat wave.
My first thought was that I could skip roasting, steaming or nuking fresh beets and heating up the kitchen, by tossing Aunt Nellie’s ready to go beets into my dinner salad, along with a few boiled eggs to add a little protein.
In my opinion, beets and eggs make a tasty combination, especially when you add red onion, capers, kalamata olives and feta cheese to the salad.
I used the jar of sliced beets and saved the pickled beets for Grandma Karen. When I was growing up, Grandma would eat pickled beets straight from the can, so I’m sure she’ll find more that a few good uses for her bounty from Aunt Nellie’s.
I was impressed with the quality and flavor of these jarred beets, and the fact that they were evenly sliced – there wasn’t a broken slice in the jar. This made salad presentation a breeze!
If you’d like to give these products a try, this store locator can give you a hand. I found several stores in my area, so I won’t have a problem finding more when I run out.
If you have suggestions for the jar of Holland style onions and purple cabbage, be sure to leave a comment. I’m thinking they would make a tasty combination with grilled turkey kielbasa.
If you’re a Pinterest fan, be sure to check out Aunt Nellie’s Pin Your Perfect Picnic contest. You could win $500 and your own box of Aunt Nellie’s sweet beets, not to mention her other tasty products!
Good luck! I know I could use an extra $500 dollars for a lovely summer weekend away.
Mediterranean Salad with Aunt Nellie's Sliced Beets
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon garlic, crushed
- 1/2 teaspoon honey
- 6 cups lettuce , lightly packed mixed greens
- 1/2 cup red onion, thinly sliced
- 2 large eggs, hard boiled
- 1 cup beets, Aunt Nellie's sliced
- 2 tablespoons capers
- 2 tablespoons kalamata olives, halved
- 4 tablespoons low fat feta cheese, crumbled
- To make salad dressing combine balsamic vinegar, olive oil, dried oregano, Dijon Mustard, garlic and honey in a jar and shake to combine well.
- Layer greens with red onion, eggs, and beets. Top each plate with capers, olives and feta cheese. Drizzle with salad dressing.
Food energy: 288kcal
Weight Watchers PointsPlus 7
Saturated fatty acids: 5.47g
Monounsaturated fatty acids: 8.35g
Polyunsaturated fatty acids: 1.95g
Total fat: 15.77g
Calories from fat: 141
Carbohydrate, by difference: 23.34g
Total dietary fiber: 3.91g
Total lipid (fat): 16.93g
Total sugars: 16.18g