Recipes for canned beets you can try at home

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Canned vegetables can retain their nutrients for more than 2 years and so can canned beets. There are many ways you can cook beets and various recipes for canned beets that are simple and delicious.

I love eating beets and trying out delicious beet recipes. So last week a friend of mine brought me a basket full of beets and I didn’t know what to do with them. I didn’t want them to go bad. Then I remembered a canned beet recipe my mum showed me. This has made my work easier because any time I want to eat beets I just get them from the can and add them to my salad or soup.

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Benefits of canned beets

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canned beets

Canned beets retain their flavour and nutritional value better than fresh beets.

Nutrients

The nutritional value you get from canned beets is almost the same as that of fresh beets. You get 14% of folate, 4% potassium and phosphorous, 31 calories, no fat content, 8% dietary fiber, and 7% vitamin C and magnesium per one glass serving.

Convenience

Canned beets are convenient, cost less with a longer shelf-life. They are also cooked and ready to eat saving you time to prepare a meal.

Health

Beets contain betalain pigments that give the beets the red colour. The pigments are antioxidants, anti-inflammatory, and help to reduce the risks of heart disease. Betaine is also one of the pigments that help to improve your strength.

Recipes for canned beets

Pickled Beets

pickled beets

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Ingredients

  • 10 pounds small fresh beets with removed stem
  • ¼ cup whole cloves
  • 2 cups white sugar
  • 1-quart white vinegar
  • 1 tbsp. pickling salt

Method

Place beets in a large pot and fill with water. Let them boil till they’re tender or 15 minutes depending on their size. Drain the liquid but retain 2 cups. Let the beets cool then peel them.

Boil the jars and lids to sterilize them for 10 minutes. Fill the jars with the beets and add several whole cloves in each jar.

Put the beet water, sugar, pickling salt, and vinegar in a large pot and let it boil. Pour the liquid into the jars and seal with the lids.

In a large pot pour water halfway and place a rack at the bottom. Bring the water to a boil over high heat then using a holder carefully put the jars in the pot leaving 2-inches of space between each jar.

Cover the pot with more water and only leave 1 inch above the top of the jars. Let the water boil completely, cover the pot and process for 10 minutes.

Pickled beets with honey and apple cider vinegar

Ingredients

  • Beets
  • Apple cider vinegar
  • Honey
  • Water
  • Salt pepper

Method

On a baking pan with foil arrange the beets in a single layer.

Sprinkle olive oil, salt, and pepper then wrap them tightly with the foil.

Bake the beets in 375o F for 60-90 minutes until tender. Remove them from the oven and let them cool.

When cooled peel the beets and cut them into small piecesand place them in a canning jar.

In a pitcher mix together water, honey, apple cider vinegar, salt, and pepper. Pour the mixture into the jars with beets, cover, and refrigerate overnight or some hours.

Pickles beets with black peppercorns

Ingredients

  • 7 beets or one pound of small beets
  • 2 bay leaves
  • ½ cup white sugar
  • ½ tsp. blackpeppercorns
  • ¼ cup of sugar
  • ¼ tsp. salt

Method

Cut the root and stem of the beets but leave 1-inch. Wash them thoroughly.

Put the beets in a medium saucepan and cover with water. Bring them to a boil.

Cover, reduce the heat and let it simmer for 45 minutes or until they are tender.

Drain the water and cool them with cold water. Trim the roots and stem and remove the skin. Thinly slice the beets and place them in a large bowl.

In a small saucepan mix sugar and vinegar and let it boil for 5 minutes.

Remove from the heat and add peppercorns, bay leaves, and salt.

Pour the mixture over the beets, cover, and let it chill.

Remove the bay leaves.

Try out any of these delicious canned beet recipes

Canned beets are as nutritious as fresh beets. They are less costly and have a longer shelf life than fresh beets. You can easily and quickly prepare a meal with canned beets and you don’t require to cook them because they’re already cooked. There are many simple and delicious recipes for canned beets that you can try at home. If you have lots of beets and you can’t eat them all at once, can them for later. Click here for more canned beet recipes.

FAQ

Are canned beets healthy?

Although there are some concerns about the nutritional value of canned beets that isn’t the case. Canned vegetables and fruits have the same nutritional value and as healthy as fresh beets.

Are beets better cooked or raw?

Raw beets have a crunchy, earthy, sweet taste and you can juice them. You can also add them to your salads and smoothies and they still retain their nutrients.

Can you drink beet ware after boiling?

Make sure not to cut the beets when boiling so that you don’t lose the beet colour into the water. Before you drink the beet water let it cool first overnight.

Can you eat beets out of a can?

It’s very simple to prepare and serve canned beets. All you need to do is drain them, heat them with some butter and little lemon juice or serve them with a salad.

Can you eat too many beets?

Beets contain all the essential nutrients of vitamins, minerals, and protein that your body needs. However, there are some side effects.

About Tim 198 Articles
A diet guru by day and an avid reader by night, Tim is a nutritionist based in the beautiful city of Ottawa, Canada. He loves everything to do with health and believes going the natural and organic way is a necessity. When not busy disapproving of people’s diet choices, you can find him taking online classes for this and that while waiting for his cheat day. Tim also loves white sandy beaches, swimming (anything aquatic, really), long drives to the countryside, and travels to new cities and states. He also loves DIY projects and checking out new restaurants with his girlfriend.

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