10 Delicious Ways To Use Canned Beets
When my family goes out for pizza, I head straight for the salad bar. I’m not a fan of pizza but I love me a good salad bar!
One of the things I always grab is the canned beets. I love the color they add to a salad, but they’re also a subtly sweet and tasty addition to any combination of salad ingredients!
And happily, they’re also a healthy addition! Full of iron, folate and fiber, they keep a lot of the nutritional value of fresh beets, as well as their delicious flavor.
Now we all know we can put canned beets on a salad, but what else can you do with them?
- Add them to your favorite potato salad recipe for extra flavor and a beautiful color!
- Instead of using tomatoes for your bruschetta, try beets! It will give a beautiful purple color and a sweeter but similar flavor to tomatoes!
- Add them to your smoothies! You’ll get the added nutrition, and give your smoothie a beautiful purple color! My girls would go crazy for a bright purple smoothie!
- Add them to your coleslaw for a happy purple color and sweet flavor boost!
- Add some blended beets to your marinara sauce to give it a slightly elevated flavor and color, and to get some added nutrition benefits!
- You can use the juice from unsalted canned beets as a natural food dye for baked goods to give it a lovely coloring without having to use artificial coloring.
- Add blended canned beets or the juice from the can to homemade dressings and condiments for a bright color and sweet flavor addition!
- Homemade hummus is actually quite easy to make- and this beet hummus is absolutely beautiful!
- This is a classic recipe for good reason! Basic but packed with flavor!
- You probably weren’t expecting a recipe like this, but here’s a red velvet cookie recipe that actually uses beets!
Easy Beet Hummus
For a colorful and tasty dip, try this gorgeous beet hummus. This vibrant dip gets its bold hue from red beets, and combines with chickpeas, tahini, and garlic for a sweet and savory treat. Pair with veggies or crackers for a snack. Recipe Type: Snacks
Serving size: 6
Calories per serving: 7,912
Ingredients:
Calories per serving: 7,912
151 (15-ounce) cans garbanzo beans drained and rinsed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
1 cup canned, sliced beets (200 g), drained
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons water
Directions:
Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
Serve with your choice of dipping chips or veggies.
Enjoy!
Source: tasty.co
Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
Serve with your choice of dipping chips or veggies.
Enjoy!
Source: tasty.co
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Pickled Eggs with Beets
Prep time:
Serving size: 12
Calories per serving: 130
Ingredients:
Serving size: 12
Calories per serving: 130
2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions:
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Source: tasteofhome.com
In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Healthy Red Velvet Cookie
Prep time:
Cook time:
Yield: 20 cookies
Serving size: 20
Calories per serving: 192
Ingredients:
Cook time:
Yield: 20 cookies
Serving size: 20
Calories per serving: 192
2 3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter
1/2 cup baking cocoa
1 can (140 ounces) beets drained and pureed
1/2 cup white granulated sugar
1 1/2 cups packed brown sugar
2/3 cup plain non fat greek yogurt * Note: If you don't like the non fat stuff you could go full fat, but it will obviously increase the calorie count.
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°. Spray cookie sheet with non- stick cooking spray
In mixing bowl, combine flour, baking soda, cocoa and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; add sugars (mixture will resemble coarse sand).
Add yogurt and vanilla and drained and pureed beets to saucepan, stirring to combine.
Add flour mixture, stirring until moist.
Take the amount of a heaping tablespoon and form into balls. Then press down gently with a fork. Spread 2 inches apart onto prepared baking sheets.
Bake at 350° for 12- 15 minutes or until almost set (and lightly browned on bottom). Cool on pans 3 to 5 minutes or until firm to the touch.
Remove cookies from pans; cool on wire racks. The cookies will have a cakey texture
Source: foodmeanderings.com
In mixing bowl, combine flour, baking soda, cocoa and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; add sugars (mixture will resemble coarse sand).
Add yogurt and vanilla and drained and pureed beets to saucepan, stirring to combine.
Add flour mixture, stirring until moist.
Take the amount of a heaping tablespoon and form into balls. Then press down gently with a fork. Spread 2 inches apart onto prepared baking sheets.
Bake at 350° for 12- 15 minutes or until almost set (and lightly browned on bottom). Cool on pans 3 to 5 minutes or until firm to the touch.
Remove cookies from pans; cool on wire racks. The cookies will have a cakey texture
Source: foodmeanderings.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
