Snacks for Wine Lovers

Cook Time: 15 minutes
Total Time:
 20 minutes
Serving Size:

1 small beet
1 Tbsp sea salt
2 Tbsp vinegar
2 oz sun dried tomatoes in olive oil
4 oz cream cheese
12 qt wheat crackers
4 oz herb pesto
1 Tbsp micro red mustard
1 Tbsp micro red amaranth
1 Tbsp micro arugula

Cooking Directions: Take 12 medium size crackers and spread with cream cheese. Put sun dried tomatoes on top of the cream cheese and add micro arugula. For one serving size, make 4 pieces of each flavor. On the next 4 crackers put cream cheese, organic herb pesto, and micro red amaranth.

Cook the beet in the medium size pot on high heat until soft. Peel the skin off and shred the entire beet. Add salt, garlic, olive oil, micro cilantro and veginese. Pour the entire mixture into one mass. On the last crackers add beet pesto and finish with organic red mustard micro greens.

Original recipe courtesy of Organic America.
See the full recipe here.