Toss some beautiful burgundy color into your lunch with beets, a nutritious and tasty addition to your spring-time picnic.

Pack a picnic and head outdoors. It's the perfect warm weather way to dine especially when these easy and delicious dishes are on the menu.

• Make ahead, meal-in-a-loaf Picnic Sandwich provides plenty of protein and vegetables ... deli meats, cheese and spinach topped with a tangy pickled beet, celery and bell pepper relish.

• Bean, Tortellini and Pesto Salad puts a new spin on a picnic favorite, bean salad. Start with a canned bean salad for extra quick prep.

• Colorful, antioxidant-rich Beet and Broccoli Salad Dijon packs a powerful nutrition and flavor punch for the picnic table.

• Finish with Spicy Beet Cupcakes. The secret ingredient (beets) helps keep them extra moist, replaces some of the fat, and adds a nutrition boost to these "made from a mix," but "taste like scratch" cupcakes.

Picnic Tips

• Keep cold foods cold. Chill foods before packing in an insulated cooler stocked with frozen gel packs.

• Store the cooler in the shade if possible, and open only when necessary.

• Return foods to the cooler within one hour, or less time if you are in the sun.

Prep time: 30 minutesChill time: up to 24 hours1 jar (16 ounces) sliced or whole pickled beets1 small yellow, red or green bell pepper, chopped½ cup thinly sliced celery1 large clove garlic, minced2 tablespoons olive oil¼ cup thinly sliced fresh basil1 loaf (1 pound) French bread or other shape such as ciabatta1 cup prepared hummus with Kalamata olives*2 cups baby spinach leaves½ pound sliced provolone cheese½ pound thinly sliced turkey breast, ham or roast beefTo prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets. Combine beets, bell pepper, celery and garlic. Stir together beet liquid and olive oil. Toss with relish ingredients. Add basil.Cut bread lengthwise in half. Hollow out halves, leaving a -inch-thick shell. Spread hummus inside each half. Arrange spinach leaves over bottom half, pressing into place. Top with cheese, beet relish and turkey. Close sandwich. Wrap tightly in aluminum foil. Sandwich can be refrigerated up to 24 hours before serving.Makes 6 to 8 servings.*Substitute plain or other flavored hummus, herbed or plain goat cheese, or spreadable herb-garlic cheese.

Prep time: 30 minutesChill time: 1 hour up to 24 hours1 jar (16 ounces) whole or sliced pickled beets1 tablespoon olive oil1 tablespoon Dijon-style mustard1 small clove garlic, mincedSalt and coarse grind black pepper (optional)¼ cup thinly sliced red onion3 cups cooked broccoli floretsDrain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half. In small bowl, combine beet liquid, olive oil, mustard, garlic and salt and pepper, if desired. Whisk to blend. Stir in onion.Toss beets with dressing-onion mixture. Refrigerate, covered, to chill. (Make up to one day in advance.)To serve, add broccoli. Toss gently to combine. Makes 6 servings.Note: Recipe can be doubled.

Prep time: 20 minutesBake time: 20 to 22 minutes1 jar (16 ounces) sliced pickled beetsWater1 package (18.25 ounces) spice cake mix2 eggs3 tablespoons vegetable oilConfectioners' sugarPreheat oven to 350 degrees. Line 20 standard muffin pan cups with cupcake liners or spray bottoms only with nonstick cooking spray. Drain beets; reserve liquid. In food processor, puree beets until smooth. Add enough water to reserved beet liquid to equal amount of water called for on package.In large bowl, beat cake mix, beet puree, beet liquid, eggs and oil on low speed of electric mixer 30 seconds to combine. Beat 2 minutes on medium until smooth, scraping bowl occasionally.Divide batter evenly among muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Dust with confectioners' sugar.Makes 20 cupcakes.Note: Cupcakes can be frozen, tightly wrapped, up to one month. Dust with sugar after thawing.

Prep time: 15 minutesCook time: 10 minutes2 cans (15 ounces each) 3 or 4 bean salad¼ cup prepared basil pesto½ teaspoon salt (optional)1 package (9 ounces) refrigerated tortellini, any varietyDrain bean salad; reserve cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad.Serve at room temperature or chilled. Makes 6 servings. Recipe can be doubled.Optional Stir-InsGrape tomatoes or halved cherry tomatoesChopped bell pepperThinly sliced green onion

A hearty and delicious picnic spread is not far away when you make these dishes ahead of time.