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Jan 23, 2009 04:55 AM

Beets from a can?

o.k. So I went a little crazy yesterday at Shoprite's can can sale. I have 6 cans of beets and I don't know what to do with them. I was going to do a Greek spin with a vinegar, feta, oregano kind of thing, but I thought I would ask first what any of you do with them.

Thank you ever sooo much!! :)

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      1. re: OCEllen

        And that would cover up some of the miserable taste of the canned beets. Good thinking!

      2. I make pickled eggs with canned beets--use small eggs, or medium. Make a brine of the beet juice, vinegar, salt. (To taste.) I add a few thin slices of raw onion. Put 6 or so peeled hard boiled eggs in a bowl, cover with beets and juice (the beets can be sliced / cut up as you like.) Wait at least overnight to have deeply purply tasty eggs. There are much more varied pickling recipes--this is just easy and nice.
        I can't think of anything wrong with beets cut up with a lettuce wedge, homemade 1000 Island!
        Canned vegetables are not horrendous to me--just different. I wouldn't like a fried egg sandwich without ketchup out of a bottle. Fresh peas are especially nice, but heaven knows I love those little sweet peas in the silver can--it's almost a different vegetable, I suppose, but lots of people like both.

        1. Kind of have to agree that canned beets are a bad idea, but I've been spoiled by the lovely fresh beets I can get at my green grocer. You can use them to top a tossed salad (like at a salad bar......)

          1. Assuming they aren't already pickled, you can do a salad that Jacques Pepin does that is easy and gorgeous and interesting. You just mix a splash of red wine vinegar into sour cream and toss with the drained beets and chiffonaded basil. Season with salt and pepper. I've played around with this a lot, topping with blue cheese and pecans, or adding in fennel, chives and endive, but even the basic is good.

            And yes, fresh beets taste better, but you have what you have, right? So have fun with this. It's a good recipe, too, because you really use an entire can for about two people, rather than just a sprinkle here or there.