Sauerkraut Beet And Cucumber Roll Up With Walnuts Recipes

BEET AND CUCUMBER SALAD

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.

SAUERKRAUT, BEET AND CUCUMBER ROLL-UP WITH WALNUTS

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.