canned beets recipe
The Best canned beets recipe
I love this recipe because it’s foolproof—no fancy equipment, no complicated prep, just a few cans of beets, some olive oil, and a little time in the oven. It’s perfect for meal prep, too, because you can roast a big batch ahead and store them in the fridge for up to a week. That means no last-minute stress when you’re hosting a potluck or just need a quick, flavorful side for dinner. And the health benefits? Beets are packed with vitamins, fiber, and antioxidants, so they’re a great way to add color and nutrition to your plate without overcomplicating things. My family and I eat them regularly, and honestly, it’s one of those recipes that feels like a little treat every time.
Roasted Canned Beets with Honey-Glazed Carrots
A simple yet vibrant dish where roasted canned beets and carrot slices are tossed with a sweet honey glaze. Perfect for a quick weeknight meal or a light dinner with family.
🥘Ingredients
- 2 (15 oz) cans beets, drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh thyme leaves (or ½ tsp dried)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 4 medium carrots, sliced into sticks
- 1 tbsp butter (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Pat the beets dry with a paper towel and slice them into ½-inch rounds. Toss with olive oil, salt, pepper, and thyme. Spread on a baking sheet in a single layer. -
2
Roast the beets for 20 minutes until tender and slightly golden. Remove from oven and set aside. -
3
While the beets cook, slice the carrots into sticks. Heat butter in a pan over medium heat and sauté the carrots for 5–7 minutes until tender but still crisp. -
4
Mix honey, balsamic vinegar, Dijon mustard, and minced garlic in a small bowl to make the glaze. Reduce oven temperature to 350°F and return the beets to the baking sheet. -
5
Pour the glaze over the beets and toss gently to coat. Roast for an additional 10–15 minutes until the beets are caramelized and the glaze thickens. Serve warm with the sautéed carrots.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Roasted Canned Beets with Honey-Glazed Carrots Works
❓ Frequently Asked Questions About Roasted Canned Beets with Honey-Glazed Carrots
How do I store leftover cooked beets?
Store cooked beets in an airtight container in the refrigerator for up to five days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag once firm. Thaw in the fridge before reheating or slicing.
Can I use fresh beets instead of canned?
Yes, you can substitute fresh beets, but adjust the cooking time. Thinly slice them and roast at 400°F (200°C) for 30–40 minutes until tender. Fresh beets will yield more liquid than canned, so drain excess juice before using.
Why do the beets turn out so dark?
Beets darken due to natural pigments reacting to heat or acidity. If you prefer lighter color, simmer gently for less time or add a splash of lemon juice or vinegar to the cooking water. The flavor won’t be affected.
How do I make the hummus taste smoother?
For a creamier hummus, blend in an extra tablespoon of tahini or a little yogurt. If the texture is too thick, add a splash of water or lemon juice while blending. Avoid over-blending to prevent a grainy consistency.
