18 Creative Canned Beet Recipes to Flavor Your Meals
When it comes to cooking with canned beets, many people think they’re limited to just making a simple salad or adding them to soups. But, oh no! Canned beets are incredibly versatile and can be used in a wide variety of dishes, from sweet treats to savory meals. In this article, we’ll explore 18 creative ways to use canned beets in your cooking, from classic combinations to innovative twists.
From roasted salads with goat cheese to pickled deviled eggs, spicy hummus to decadent brownies, there’s something for everyone on this list. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire you to get creative and experiment with this humble ingredient.
Roasted Canned Beet Salad with Goat Cheese
Sweet and earthy roasted beets pair perfectly with creamy goat cheese in this simple yet impressive salad. This recipe is perfect for a quick weeknight dinner or as a unique side dish for your next gathering.
Ingredients:
– 1 can of beets (14.5 oz), drained and sliced into wedges
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the beet wedges on a baking sheet and drizzle with olive oil.
3. Season with salt and pepper, then roast for 20-25 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar and honey.
5. In a large bowl, combine roasted beets, crumbled goat cheese, and chopped parsley.
6. Drizzle the balsamic glaze over the top and serve immediately.
Cooking Time: 20-25 minutes
Canned Beet and Quinoa Pilaf
A hearty, one-pot meal that combines the natural sweetness of canned beets with the nutty flavor of quinoa.
Ingredients:
– 1 cup cooked quinoa
– 1 can (14.5 oz) diced beets, drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked quinoa, canned beets, thyme, salt, and pepper.
5. Cook for 2-3 minutes, stirring occasionally, until the pilaf is heated through.
Cooking Time: 10-12 minutes
Spicy Canned Beet Hummus
This recipe adds a bold and spicy kick to traditional hummus by incorporating canned beets and a hint of heat. Perfect for those looking to add some excitement to their snack game!
Ingredients:
– 1 (15 oz) can cooked beets, drained and chopped
– 1/2 cup chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1-2 teaspoons hot sauce (such as sriracha or harissa), depending on desired level of heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine beets, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Blend until smooth, stopping to scrape down sides as needed.
4. With the blender or food processor running, slowly pour in olive oil and hot sauce.
5. Taste and adjust seasoning if desired.
6. Serve warm or at room temperature with your favorite dippers.
Cooking Time: 5-7 minutes
Canned Beet and Carrot Soup
This simple soup recipe is a delicious way to enjoy the flavors of beets and carrots without much fuss. With just a few ingredients, you can create a comforting and healthy meal.
Ingredients:
– 1 (14.5 oz) can beets, drained
– 1 (16 oz) can carrots, drained
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add canned beets and carrots, chicken broth, and thyme. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Pickled Canned Beet Deviled Eggs
Add a pop of color and flavor to your deviled eggs with these sweet and tangy Pickled Canned Beet Deviled Eggs. Perfect for a unique twist at your next brunch or potluck.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon pickled beet juice (from canned beets)
– Salt and pepper to taste
– Chopped fresh chives or paprika for garnish
– Pickled canned beet slices, chopped
Instructions:
1. Cut the eggs in half lengthwise.
2. Scoop out the yolks and place them in a bowl.
3. Mash the yolks with a fork until smooth.
4. Add mayonnaise, Dijon mustard, and pickled beet juice to the yolks. Mix until combined.
5. Season with salt and pepper to taste.
6. Spoon the yolk mixture into the egg white halves.
7. Garnish with chopped chives or paprika and a sprinkle of chopped pickled canned beets.
Cooking Time: 15 minutes (including prep time)
Canned Beet and Feta Tart
Elevate your tart game with this sweet and savory combination of canned beets, crumbly feta cheese, and flaky pastry.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 can (14.5 oz) whole beets in water, drained and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together chopped beets, crumbled feta cheese, and chopped parsley.
4. Spread the beet-feta mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the pastry edges up over the filling to form a crust, pressing gently to seal.
6. Brush the crust with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Canned Beet and Chickpea Curry
This hearty curry recipe combines the natural sweetness of canned beets with the nutty flavor of chickpeas, perfect for a cozy night in. With just a few simple ingredients and minimal prep time, this dish is ready to satisfy your cravings.
Ingredients:
– 1 can (14 oz) cooked chickpeas
– 1 can (14 oz) beets, drained and chopped
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large saucepan, combine chickpeas, beets, curry powder, cumin, turmeric, and cayenne pepper (if using).
2. Stir in coconut milk and season with salt and pepper.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Canned Beet and Walnut Pesto Pasta
This vibrant pasta dish combines the natural sweetness of canned beets with the earthy richness of walnuts, all wrapped up in a creamy pesto sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 (14.5 oz) can of sliced beets, drained and chopped
– 1/2 cup walnuts, toasted and chopped
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup pesto sauce
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine chopped beets, toasted walnuts, Parmesan cheese, and pesto sauce. Blend until smooth.
3. Toss cooked pasta with the beet-walnut pesto mixture. Season with salt and pepper to taste.
4. Serve immediately, garnished with fresh parsley leaves if desired.
Cooking Time: 15-20 minutes
Canned Beet and Apple Smoothie
A refreshing and healthy blend of sweet and earthy flavors, this smoothie is perfect for a quick pick-me-up or a post-workout treat.
Ingredients:
– 1 can (14.5 oz) of beets in syrup, drained
– 1 large apple, peeled and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the drained beets, chopped apple, Greek yogurt, and honey.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or texture as desired.
4. Add ice cubes if you prefer a thicker, colder smoothie.
5. Blend again until the ice is fully incorporated.
Cooking Time: 2-3 minutes
Enjoy your delicious and nutritious Canned Beet and Apple Smoothie!
Canned Beet and Chocolate Brownies
Combine the earthy sweetness of beets with the richness of dark chocolate for a unique and delicious dessert. These canned beet and chocolate brownies are perfect for adventurous eaters looking to mix things up.
Ingredients:
– 1 can (14.5 oz) whole beets, drained and chopped
– 1 cup unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 cup semisweet chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour and cocoa powder.
3. In a large bowl, combine chopped beets, sugar, eggs, and vanilla extract. Beat until smooth.
4. Add the flour mixture and chocolate chips to the beet mixture. Stir until just combined.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares.
Cooking Time: 35-40 minutes
Canned Beet and Horseradish Dip
Add a burst of flavor to your snack time with this unique and tangy dip. Combining the natural sweetness of canned beets with the pungency of horseradish, this recipe is perfect for veggie lovers and those who enjoy a little spice.
Ingredients:
– 1 (16 oz) can of beets, drained and chopped
– 1/2 cup mayonnaise
– 2 tablespoons prepared horseradish
– 1 tablespoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. In a medium bowl, combine chopped beets, mayonnaise, horseradish, Dijon mustard, salt, and black pepper. Mix until smooth.
2. Taste and adjust seasoning as needed. If desired, add minced garlic for an extra kick.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with crackers, chips, or veggies.
Cooking Time: None required! Simply mix and chill.
Canned Beet and Avocado Toast
A sweet and savory twist on traditional avocado toast, this recipe combines the natural sweetness of canned beets with creamy avocado for a deliciously unique snack or light meal. Perfect for a quick pick-me-up or as a side dish for your next dinner party.
Ingredients:
– 1 can of beets (drained)
– 2 ripe avocados
– 2 slices of whole grain bread (toasted)
– Salt and pepper to taste
– Optional: lemon juice, red onion, feta cheese, or chopped fresh herbs for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Mash the avocado in a bowl with a fork until mostly smooth.
3. Add the drained beets to the bowl and mix until well combined.
4. Spread the beet-avocado mixture onto the toasted bread slices.
5. Season with salt and pepper to taste.
6. Optional: add a squeeze of lemon juice, a sprinkle of red onion or feta cheese, or some chopped fresh herbs for added flavor.
Cooking Time: 10 minutes
Canned Beet and Orange Glazed Salmon
This recipe combines the sweetness of beets and oranges with the richness of salmon, creating a deliciously unique dish perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 can of beets, drained and chopped
– 1 orange, peeled and segmented
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree the chopped beets, orange segments, honey, Dijon mustard, and chicken broth until smooth.
3. Line a baking sheet with parchment paper or aluminum foil. Place the salmon fillets on the prepared baking sheet.
4. Brush the beet-orange glaze evenly over the salmon fillets, making sure they are fully coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Canned Beet and Lentil Stew
This comforting stew is a perfect blend of sweet and savory flavors, made easy with the convenience of canned beets. This recipe is quick to prepare and packed with nutritious ingredients.
Ingredients:
– 1 can (14 oz) whole beets, drained and chopped
– 1 cup cooked lentils
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped beets, lentils, vegetable broth, and thyme. Season with salt and pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Canned Beet and Spinach Risotto
This hearty risotto combines the sweet flavor of canned beets with the earthy taste of spinach, perfect for a cozy dinner or brunch.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 can (14.5 oz) whole peeled beets, drained and chopped
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the chopped beets and cooked spinach. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Canned Beet and Blueberry Muffins
These moist and flavorful muffins combine the natural sweetness of blueberries with the earthy flavor of canned beets. Perfect for a breakfast or brunch treat, these muffins are also great as a snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned beets, drained and chopped
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine chopped beets, Greek yogurt, egg, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Canned Beet and Ginger Stir-Fry
A sweet and savory stir-fry that combines the natural sweetness of canned beets with the spicy warmth of ginger, perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 1 can (14.5 oz) of beets, drained and chopped
– 2 inches of fresh ginger, peeled and grated
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or other seasonings of your choice
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and cook for 1-2 minutes, until fragrant.
3. Add the chopped beets, sliced onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Season with salt, pepper, and optional soy sauce or other seasonings to taste.
5. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Canned Beet and Coconut Ice Cream
This unique ice cream combines the earthy sweetness of canned beets with the creamy richness of coconut milk, creating a one-of-a-kind dessert experience.
Ingredients:
– 1 can (14.5 oz) of cooked and mashed beets
– 1 cup full-fat coconut milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
Instructions:
1. In a blender or food processor, combine the mashed beets, coconut milk, sugar, and vanilla extract.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 20-25 minutes (churning time)
Yield: Approximately 1 1/2 quarts of ice cream
Summary
Discover the versatility of canned beets with these 18 creative recipes! From savory dishes like Roasted Canned Beet Salad with Goat Cheese and Canned Beet and Chickpea Curry, to sweet treats like Canned Beet and Chocolate Brownies and Canned Beet and Blueberry Muffins, there’s something for everyone. Get inspired by these innovative uses of canned beets in salads, soups, dips, pasta dishes, and more. Whether you’re a seasoned cook or just starting out, these recipes are sure to add some color and flavor to your meals.
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