Saturday, October 19, 2013

Beet Wraps With Cranberry Garlic Cream Cheese Spread


Every year for the last couple of years a lovely blogger named Jen over at Beantown Baker runs a Power Of Pink Challenge to help promote breast cancer awareness.  
This year we are, once again, using beets to come up with pinker-than-pink veggie wraps and cranberries to create a savory spread. 
Please click over and visit Jen and read about her Power Of Pink Challenge and then come back and read our Beet Wraps and Cranberry Garlic Cream Cheese recipe! You won't want to miss out! :)



Beet Wraps with Cranberry Garlic Cream Cheese Spread

Ingredients
Beet Wraps
2 - 3 large beets, peeled
3 cloves garlic
2 Tbsp onion, finely diced
1/2 jalapeno, seeded and finely diced
1/4 cup Mozza cheese, shredded
1 egg

Cranberry Garlic Cream Cheese Spread
1/2 brick cream cheese (4 oz), softened
1/4 cup cranberry sauce
2 cloves garlic, minced
2 Tbsp onion, finely diced

Filling
lettuce, shredded
turkey sausage, sliced thinly
feta cheese, crumbled
onions, thinly sliced

Directions
Preheat oven to 425. Line a cookie sheet with parchment paper, set aside.
Take peeled beets and process in a food processor until finely shredded. Take the shredded beets and, using a cheesecloth or clean piece of material, squeeze as much liquid out of the beets as possible. 
You will need approximately 1 1/2 to 2 cups of beets after draining.
Place beets in a bowl and add in garlic, onion, jalapeno, Mozza cheese, and egg. Stir to combine well - use your hands if necessary. 
Pat out two 8 inch circles on the prepared cookie sheet.


Bake at 425 for 15 minutes. Remove from heat - the crusts should look fairly dry, if they don't cook another 4 - 5 minutes.
If they look dry enough - carefully flip the wraps over onto another piece of parchment paper, return to the cookie sheet, and bake another 5 minutes.


Remove from heat, use the parchment paper to slide the wraps off the cookie sheet onto a wire rack. Slide the parchment paper out from under them and let them cool completely. You can slip them into the fridge for a few minutes to speed this along.
Prepare the cranberry garlic cream cheese spread - Beat cream cheese until smooth. Beat in the cranberry sauce, garlic, and onion until well combined and smooth. 
Chill until ready to use. 
Assemble the wraps - Spread the wraps generously with the cranberry garlic cream cheese spread. Top with some shredded lettuce, turkey sausage, feta, and onions down the center of the wrap.


Roll up and secure with a toothpick - if necessary. (Mine were okay without a toothpick as the cranberry spread helped it stay rolled up.)
Can't get much more pink than that - dark pink beet wraps, light pink cranberry spread, and medium pink turkey sausage!


To come up with these wraps Sue and I re-worked our Beet Crust Pizza recipe. Either way you want to prepare this recipe, you will end up with tasty, healthy, uber pink, cooler-than-cool meals. 
Don't forget - October is Breast Cancer Awareness month. 
The Power of Pink Challenge is just one way you can help to raise awareness about breast cancer. 

4 comments:

  1. Your recipes are always so creative! These wraps sound great. Thanks for participating again this year :)

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    Replies
    1. Thank you for hosting such a fun contest :)

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  2. I think I would like to slice these and serve as an appetizer for Thanksgiving! The color of the beet wraps is fantastic. Thank you for sharing this week (I'm very far behind in visiting!)

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  3. Have you tried freezing the wraps for laters use? If so, does it change the texture at all?

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