Recipe: The Grapes of Wrap (Wraps with beets and blue cheese)

THE GRAPES OF WRAP

2 medium beets, scrubbed*
1/4 cup balsamic vinegar
1 Tbsp. honey
4 oz. low-fat or regular cream cheese, softened
1/2 cup crumbled blue cheese (2 oz.)
1 Tbsp. chopped fresh dill
2 cups baby spinach, frisee lettuce or mesclun (baby salad greens)
2 tsp. olive oil
4 (10-inch) flour tortillas
1 cup seedless red or green grapes, halved
1/4 cup chopped pecans or walnuts, preferably toasted** (optional)

1. In medium saucepan, combine beets and cold water to cover. Bring to a boil over high heat. Reduce heat to medium low and cook until tender in center when pierced with knife, 30 to 40 minutes. Drain, then rub off skins under cold running water. Cool; cut into 1/2-inch dice. Transfer to small heat-proof bowl.

2. In small saucepan, combine vinegar and honey. Bring to a boil over high heat and boil until reduced by about half, 2 to 3 minutes. Pour over beets. Season lightly with salt and pepper and mix well. Let stand a few minutes, stirring occasionally.

3. In small bowl, combine both cheeses and dill. Mix well with fork. Set aside.

4. With slotted spoon, transfer beets to another bowl. Add spinach and oil to dressing remaining in beet bowl and toss well to coat.

5. In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some cheese mixture over each tortilla, leaving generous 1-inch border. Top with layer of dressed spinach, then sprinkle with grapes and nuts if using, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

*If you're pressed for time, you can replace the fresh beets with a 16-ounce jar of pickled beets, drained and diced. Omit steps I and 2 below, and instead of the instructions in step 4, toss spinach with 2 teaspoons each olive oil and balsamic vinegar.

**The toasted nuts add delicious crunch-cook them in a dry skillet over medium heat, stirring often, 5 minutes.

Diced Canadian-style veggie "bacon" would also taste great in these wraps.

Servings: 4
Adapted from source: Vegetarian Times, June 2000