Sauerkraut, Beet And Cucumber Roll-Up With Walnuts

Name: Sauerkraut, Beet And Cucumber Roll-Up With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup walnut halves, chopped; 2 tablespoons olive oil; 1 small garlic clove, minced; ⅛ teaspoon smoked paprika; Pinch salt; Pinch freshly ground black pepper; 3 tablespoons rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large clove garlic, crushed; 1 large field cucumber; 2 small or 1 medium yellow beets, peeled; 1 large carrot, peeled; 1/4 cup Vidalia onion, slivered; 1 1/4 cups fresh jarred sauerkraut, rinsed and well drained; 4 9-inch flour tortillas, preferably homemade; 1 small bunch arugula

Servings: persons

1/4 cup walnut halves, chopped
2 tablespoons olive oil
1 small garlic clove, minced
⅛ teaspoon smoked paprika
Pinch salt
Pinch freshly ground black pepper
3 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic, crushed
1 large field cucumber
2 small or 1 medium yellow beets, peeled
1 large carrot, peeled
1/4 cup Vidalia onion, slivered
1 1/4 cups fresh jarred sauerkraut, rinsed and well drained
4 9-inch flour tortillas, preferably homemade
1 small bunch arugula

1
In a medium skillet over medium heat, saute walnuts in olive oil, stirring frequently, until fragrant, about 4 minutes.
2
Add garlic, paprika, salt and pepper, and saute 15 seconds more.
3
Remove from heat and set aside.
4
Combine vinegar, sugar, salt, pepper and garlic clove in a large mixing bowl, and stir.
5
Stripe cucumber with a vegetable peeler, cut it in two lengthwise, and remove seeds.
6
Slice thinly and toss slices into bowl with vinegar.
7
Grate beet and carrot coarsely and combine with cucumber slices.
8
Add onion and sauerkraut, and stir well.
9
Cover and chill until ready to assemble sandwiches.
10
(Sandwich is best if filling is made and eaten within an hour.)
11
To assemble, heat a griddle or large skillet.
12
Remove crushed garlic from chilled dressed vegetables.
13
Place a tortilla on griddle, flipping it once or twice.
14
Remove from griddle and spoon 1/4 of filling across center.
15
Sprinkle with walnuts and lay 4 arugula leaves across filling.
16
Roll tortilla up tightly around filling.
17
Make remaining 3 sandwiches the same way.
18
Cut sandwiches in two and serve.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup walnut halves, chopped, 2 tablespoons olive oil, 1 small garlic clove, minced, ⅛ teaspoon smoked paprika, and more.

Yes, Sauerkraut, Beet And Cucumber Roll-Up With Walnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!