Servings: 4
Preparation Time: 30 minutes
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
2 tablespoons finely chopped red onion
1–2 tablespoons capers
1–2 teaspoons lemon zest
1/2 cup spreadable chive cream cheese
2 large soft flour tortillas (10–12-inch diameter)
8 slices smoked salmon
1/2 cup baby spinach leaves
Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
To serve, remove plastic wrap; cut each tortilla into 2 pieces.
Note: Can be made with other meats