Instructions:
Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange 5 green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions, then sprinkle beet mixture evenly over beef.
Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours. To serve, remove plastic wrap; cut each tortilla into 2 pieces.
Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.
Nutrition information per serving: 300 calories; 17 grams protein; 34 grams carbohydrates; 10 grams fat; 520 mg sodium; 35 mg cholesterol; 2 grams fiber; 3.18 mg iron; 0.26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C
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