Sauerkraut Beet And Cucumber Roll Up With Walnuts Recipes

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SAUERKRAUT, BEET AND CUCUMBER ROLL-UP WITH WALNUTS

Provided by Kay Rentschler

Categories     lunch, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 18



Sauerkraut, Beet And Cucumber Roll-Up With Walnuts image

Steps:

  • In a medium skillet over medium heat, sauté walnuts in olive oil, stirring frequently, until fragrant, about 4 minutes. Add garlic, paprika, salt and pepper, and sauté 15 seconds more. Remove from heat and set aside.
  • Combine vinegar, sugar, salt, pepper and garlic clove in a large mixing bowl, and stir. Stripe cucumber with a vegetable peeler, cut it in two lengthwise, and remove seeds. Slice thinly and toss slices into bowl with vinegar. Grate beet and carrot coarsely and combine with cucumber slices. Add onion and sauerkraut, and stir well. Cover and chill until ready to assemble sandwiches. (Sandwich is best if filling is made and eaten within an hour.)
  • To assemble, heat a griddle or large skillet. Remove crushed garlic from chilled dressed vegetables. Place a tortilla on griddle, flipping it once or twice. Remove from griddle and spoon 1/4 of filling across center. Sprinkle with walnuts and lay 4 arugula leaves across filling. Roll tortilla up tightly around filling. Make remaining 3 sandwiches the same way. Cut sandwiches in two and serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 6 grams, TransFat 0 grams

1/4 cup walnut halves, chopped
2 tablespoons olive oil
1 small garlic clove, minced
1/8 teaspoon smoked paprika
Pinch salt
Pinch freshly ground black pepper
3 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic, crushed
1 large field cucumber
2 small or 1 medium yellow beets, peeled
1 large carrot, peeled
1/4 cup Vidalia onion, slivered
1 1/4 cups fresh jarred sauerkraut, rinsed and well drained
4 9-inch flour tortillas, preferably homemade
1 small bunch arugula

BEET AND CUCUMBER SALAD

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Provided by Alf

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11



Beet and Cucumber Salad image

Steps:

  • Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
  • Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
  • Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 28.8 g, Cholesterol 110.6 mg, Fat 12.6 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 25.2 g

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

SAUERKRAUT BEEF BUNS

Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 dozen.

Number Of Ingredients 5



Sauerkraut Beef Buns image

Steps:

  • In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

1 pound ground beef
1 medium onion, chopped
1 can (27 ounces) sauerkraut, rinsed and drained
1 package (48 ounces) frozen bread dough dinner rolls, thawed
Melted butter

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