Servings: 6

1 jar (16 ounces) sliced pickled beets

1 jar (about 6 ounces) marinated artichoke hearts

1/2 cup pitted kalamata or ripe olives, sliced

3 tablespoons sliced green onions

freshly ground black pepper, to taste (optional) 

6 romaine lettuce leaves

1 pound thinly sliced deli turkey

6 ciabatta or sandwich rolls, sliced horizontally 

1/3 cup crumbled feta cheese

1/4 cup pine nuts, toasted

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives, and green onions; set aside.


In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.


Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.


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