Are you looking for new ways to get creative with canned beets? Look no further! With their sweet and earthy flavor, canned beets are a versatile ingredient that can be used in a wide range of dishes. From savory soups and salads to sweet treats and snacks, there’s something for everyone. In this article, we’ll explore 18 easy canned beet recipes that are sure to please even the pickiest eaters.
Whether you’re looking for a quick and easy side dish or a show-stopping main course, these deliciously simple recipes are perfect for any occasion. From classic pairings like feta and walnuts to more unexpected combinations like goat cheese and tart, we’ve got you covered. So go ahead, get creative with those canned beets, and discover new flavors and textures that will elevate your cooking game!
Quick Canned Beet Salad with Feta and Walnuts
This sweet and tangy salad is a perfect side dish or light lunch, featuring the natural sweetness of canned beets paired with the salty flavor of feta cheese and the crunch of walnuts.
Ingredients:
– 1 (14.5 oz) can of sliced beets
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned beets and rinse them with cold water.
2. In a medium bowl, combine the drained beets, feta cheese, and chopped walnuts.
3. Drizzle the olive oil and apple cider vinegar over the mixture, then season with salt and pepper to taste.
4. Toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Roasted Canned Beet and Goat Cheese Tart
Roasted Canned Beet and Goat Cheese Tart Recipe
This sweet and savory tart combines the natural sweetness of roasted beets with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 (14.5 oz) can of whole beets, drained and chopped
– 2 large eggs
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 sheet of frozen puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the chopped beets with 1 tablespoon olive oil, salt, and pepper.
3. Spread the beets on a baking sheet and roast for 20-25 minutes or until tender.
4. Roll out the puff pastry to a thickness of about 1/8 inch (3 mm).
5. Arrange the roasted beets in the center of the pastry, leaving a 1-inch (2.5 cm) border around them.
6. Crumble the goat cheese over the beets and top with eggs beaten with a fork.
7. Fold the edges of the pastry up over the filling to form a crust.
8. Brush the pastry with a little bit of water and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: About 40-50 minutes
Spicy Canned Beet Hummus
Elevate your snack game with this vibrant and spicy twist on traditional hummus! This recipe combines the natural sweetness of canned beets with a kick of heat from cumin and red pepper flakes.
Ingredients:
– 1 (15 oz) can of beets, drained and chopped
– 1/4 cup of chickpeas
– 2 cloves of garlic, minced
– 1 tablespoon of lemon juice
– 1/2 teaspoon of ground cumin
– 1/4 teaspoon of red pepper flakes
– 1/2 cup of tahini
– Salt and water to taste
Instructions:
1. In a blender or food processor, combine the chopped beets, chickpeas, garlic, lemon juice, cumin, and red pepper flakes.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Add the tahini and blend until well combined.
4. Season with salt and water to achieve your desired consistency.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Creamy Canned Beet and Horseradish Dip
Add a pop of color and flavor to your gatherings with this unique and delicious dip. This creamy spread combines the sweetness of canned beets with the spicy kick of horseradish, perfect for veggie sticks, crackers, or chips.
Ingredients:
– 1 (14 oz) can of beets, drained and chopped
– 1/2 cup sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon prepared horseradish
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, combine the chopped beets, sour cream, Dijon mustard, and horseradish.
2. Mix until smooth and creamy, adding lemon juice to taste.
3. Season with salt and pepper as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with parsley or chives if desired.
Cooking Time: 10-15 minutes (prep time only)
Easy Canned Beet Borscht Soup
A classic Eastern European soup gets a modern twist with this easy recipe that uses canned beets for a quick and flavorful result.
Ingredients:
• 1 can (14.5 oz) of diced beets, drained
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon white vinegar (optional)
Instructions:
1. In a large pot, combine the canned beets, broth, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the flavors have melded together.
3. Stir in paprika, salt, and pepper to taste.
4. If desired, add vinegar for an extra burst of flavor.
5. Serve hot, garnished with chopped fresh dill or chives if desired.
Cooking Time: 25-30 minutes
Canned Beet and Arugula Pizza
Elevate your pizza game with this unique and flavorful combination of canned beets and peppery arugula. This recipe is perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1 can of beets, drained and chopped
– 2 cups of arugula leaves
– 1/4 cup of crumbled goat cheese (optional)
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Spread the chopped beets evenly over the pizza crust.
3. Top with arugula leaves, leaving a small border around the edges.
4. Sprinkle crumbled goat cheese on top, if using.
5. Drizzle olive oil and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.
Cooking Time: 12-15 minutes
Sweet and Tangy Canned Beet Relish
This sweet and tangy canned beet relish is a perfect accompaniment to grilled meats, cheeses, and crackers. With its unique flavor profile, it’s also great as a condiment or side dish.
Ingredients:
– 2 cups cooked and peeled beets
– 1 cup granulated sugar
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine the cooked beets, sugar, white vinegar, water, and salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Stir in the apple cider vinegar and black pepper.
4. Remove from heat and let cool slightly.
5. Pack the relish into clean, sterilized jars, leaving about 1/2 inch of headspace.
6. Process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 10-15 minutes
Canned Beet and Chickpea Burger Patties
Transform canned beets and chickpeas into a flavorful and nutritious burger patty that’s perfect for a quick lunch or dinner. These patties are packed with fiber, protein, and vitamins, making them an excellent vegetarian option.
Ingredients:
– 1 (14.5 oz) can of beets, drained and chopped
– 1 (15 oz) can of chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mix together beets, chickpeas, oats, onion, garlic, olive oil, cumin, salt, and pepper.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Cook for 4-5 minutes per side, or until golden brown and crispy.
5. Serve on a bun with your favorite toppings.
Cooking Time: 8-12 minutes
Simple Canned Beet and Carrot Slaw
A sweet and tangy slaw perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 1 (16 oz) can of beets, drained and chopped
– 1 (16 oz) can of carrots, drained and chopped
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– 1/4 teaspoon of salt
– 1/4 cup of chopped fresh parsley
Instructions:
1. In a medium-sized bowl, combine the chopped beets and carrots.
2. In a small bowl, whisk together the apple cider vinegar, honey, and salt until well combined.
3. Pour the dressing over the beet and carrot mixture, and toss to coat.
4. Stir in the chopped parsley.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None needed! This slaw is ready to go straight from the fridge.
Garlicky Canned Beet Pasta Sauce
Elevate your pasta game with this vibrant, flavorful sauce that combines the natural sweetness of canned beets with the pungency of garlic. This recipe is a perfect solution for a quick and easy dinner.
Ingredients:
– 1 (14 oz) can beets, drained and chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1 tablespoon chopped fresh parsley or basil for garnish
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and cook, stirring occasionally, until fragrant and lightly golden (about 4-5 minutes).
3. Stir in the chopped beets and cook for an additional 2-3 minutes, or until they start to soften.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in the Parmesan cheese until melted and smooth.
6. Serve immediately over cooked pasta, garnished with fresh herbs if desired.
Cooking Time: 10-12 minutes
Canned Beet and Potato Hash
Transform canned beets and potatoes into a delicious and easy hash, perfect for breakfast or brunch.
Ingredients:
– 1 (16 oz) can of pickled beets, drained and chopped
– 2 large potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley, 1/4 cup crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the chopped beets, diced potatoes, olive oil, salt, and pepper.
3. Toss until the potatoes are evenly coated with the beet mixture.
4. Transfer the mixture to a baking dish or cast-iron skillet.
5. Bake for 25-30 minutes, or until the potatoes are tender and lightly browned.
6. Garnish with chopped parsley and crumbled feta cheese (if using).
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Refreshing Canned Beet and Cucumber Salad
Beat the heat with this light and revitalizing salad, perfect for a quick lunch or dinner. This recipe combines the sweetness of canned beets with the crunch of cucumbers, all in just 10 minutes.
Ingredients:
– 1 (14 oz) can of cooked beets, drained and chopped
– 2 medium-sized cucumbers, peeled and thinly sliced
– 1/4 cup of plain Greek yogurt
– 1 tablespoon of freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the chopped beets and sliced cucumbers.
2. In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
3. Pour the yogurt mixture over the beet and cucumber mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Canned Beet and Apple Smoothie
Discover a sweet and earthy treat that’s perfect for a healthy breakfast or snack! This unique smoothie combines the natural sweetness of apples with the subtle flavor of beets.
Ingredients:
– 1 cup canned beets, drained and chopped
– 1 ripe apple, cored and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the chopped beets, apple, Greek yogurt, and honey.
2. Blend on high speed until smooth and creamy.
3. Add ice cubes if you prefer a thicker consistency.
4. Blend again until the ice is crushed and the desired texture is achieved.
Cooking Time: None! Simply blend and enjoy.
Savory Canned Beet and Lentil Stew
This hearty stew is a perfect blend of flavors and textures, with the sweetness of canned beets complemented by the earthiness of lentils. Perfect for a quick weeknight dinner or as a comforting side dish.
Ingredients:
– 1 can (14 oz) diced beets
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil
Instructions:
1. In a large pot, combine lentils, vegetable broth, onion, garlic, and thyme.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Add canned beets and stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Baked Canned Beet Chips with Sea Salt
Transform canned beets into a crispy snack by baking them in the oven. This recipe is perfect for a quick and easy snack or appetizer.
Ingredients:
– 1 (14.5 oz) can of sliced beets, drained
– 2 tablespoons olive oil
– 1/4 teaspoon sea salt
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the canned beet slices in a single layer on the prepared baking sheet.
3. Drizzle the olive oil over the beets and sprinkle with sea salt.
4. Bake for 30-35 minutes, or until the beets are crispy and golden brown, flipping them halfway through the cooking time.
5. Remove from the oven and let cool completely.
Cooking Time: 30-35 minutes
Yield: 1 batch of crispy beet chips (about 20-25 chips)
Canned Beet and Quinoa Stuffed Peppers
A sweet and savory twist on traditional stuffed peppers, this recipe combines the natural sweetness of canned beets with the nutty flavor of quinoa.
Ingredients:
– 4 large bell peppers, any color
– 1 can (14.5 oz) whole beets, drained and chopped
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix together chopped beets, cooked quinoa, feta cheese (if using), salt, and pepper.
4. Stuff each pepper with the beet-quinoa mixture, filling to the top.
5. Drizzle with olive oil and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Tangy Canned Beet and Red Onion Pickles
A sweet and tangy twist on traditional pickles, this recipe combines the natural sweetness of beets with the pungency of red onions for a unique flavor profile.
Ingredients:
– 1 cup canned beets (drained and chopped)
– 1/2 cup thinly sliced red onion
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine chopped beets, sliced red onion, apple cider vinegar, water, sugar, salt, and black pepper.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes or until pickling liquid has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Pack pickles into clean, sterilized jars, leaving about 1/4 inch headspace.
5. Process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 12 minutes
Herbed Canned Beet and Yogurt Spread
Elevate your snack game with this refreshing and flavorful spread, perfect for topping crackers, veggies, or even using as a dip. This herby twist on traditional beet hummus is quick to make and packed with nutritious ingredients.
Ingredients:
– 1 (14 oz) can of beets, drained and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine the chopped beets, Greek yogurt, olive oil, dill, and parsley.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5 minutes
Servings: 8-10
Summary
Discover the versatility of canned beets with these 18 easy recipes! From sweet to savory, these dishes showcase the beet’s unique flavor and texture. Try making a Quick Canned Beet Salad with Feta and Walnuts for a light lunch or snack, or go bold with Spicy Canned Beet Hummus as an appetizer. You can also use canned beets to make soups, salads, dips, burgers, and even pizza! These simple recipes are perfect for busy cooks looking to add some color and nutrition to their meals.
