Greek Artichoke Beet Salad with turkey on ciabatta, and/or on the side. Perfect for al Fresco dining this summer.
Greek Artichoke Beet Salad SandwichesCourse: Beet, Olive, TurkeyCuisine: Greek
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
1 jar (about 6 ounces) marinated artichoke hearts
1/2 cup pitted kalamata or ripe olives, sliced
3 tablespoons sliced green onions
freshly ground black pepper, to taste (optional)
6 romaine lettuce leaves
1 pound thinly sliced deli turkey
6 ciabatta or sandwich rolls, sliced horizontally
1/3 cup crumbled feta cheese
1/4 cup pine nuts, toasted
- Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
- In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
- Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.
Photo and recipe courtesy of READ Salads