Canned Beets

Store unopened cans in a cool, dark pantry. Once opened, transfer to an airtight container and refrigerate. Best used within 3 days of opening.

Rinse canned beets thoroughly before using to remove the briny liquid, which can alter the flavor of your dish.

For a quick side dish, toss drained beets with a little olive oil, vinegar (balsamic or red wine), salt, and pepper.

Add chopped canned beets to potato salads or grain bowls for a vibrant color and earthy flavor.

Blend drained beets into hummus or yogurt-based dips for a striking pink hue and added nutrients.

Goat cheese

Feta cheese

Dill

Mint

Walnuts

Balsamic vinegar

Horseradish

Cream cheese

Not draining and rinsing the beets, leading to an overly salty or vinegary taste.

Overcooking canned beets, which can make them mushy.

Assuming canned beets have the same fresh, slightly crisp texture as roasted or boiled fresh beets.