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Christmas Beets
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Servings
Ingredients
  • 10 g cooked herb stuffing (leftover from the turkey or goose)
  • 1 wholemeal pitta (heat in the microwave for 10/15 seconds to make it easier to work with)
  • 50 g leftover Turkey/ Goose/ Chicken
  • 25 g drained Ballymaloe Irish Beetroot
  • 8 g very thinly sliced red onion
  • 25 g Ballymaloe Cranberry Sauce
  • 10 g Ballymaloe Mayo
  • Sea salt and freshly cracked black pepper
  • Handful of delicious leaves
Servings
Ingredients
  • 10 g cooked herb stuffing (leftover from the turkey or goose)
  • 1 wholemeal pitta (heat in the microwave for 10/15 seconds to make it easier to work with)
  • 50 g leftover Turkey/ Goose/ Chicken
  • 25 g drained Ballymaloe Irish Beetroot
  • 8 g very thinly sliced red onion
  • 25 g Ballymaloe Cranberry Sauce
  • 10 g Ballymaloe Mayo
  • Sea salt and freshly cracked black pepper
  • Handful of delicious leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Open the warmed pitta by running a knife carefully to release it along one side.
  2. Slather the inside with Ballymaloe Cranberry Sauce and Ballymaloe Mayo, ensure to get full coverage.
  3. Place some salad leaves into the base of the pitta and begin to layer
  4. Place the turkey on top of the leaves and remember to season the meat with sea salt and freshly cracked black pepper, sprinkle over the thinly sliced red onion, then the drained Ballymaloe Beetroot and finally the cooked stuffing.
  5. Serve with root vegetable crisps and ensure you have extra Ballymaloe Cranberry and Ballymaloe Mayo to hand because you just can’t get enough…
Categories: Sandwiches

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