Recipes for Cooking with Canned Vegetables
Don't let these never-go-bad staples languish in your cupboard. Instead, turn them into delicious main courses and side dishes—in a matter of minutes.
By Lynn Andriani
Original Content | December 19, 2012 
Photo: Thinkstock
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While some people are put off by this antioxidant-rich vegetable's unusual slipperiness, others love the earthy taste and soft-firm texture. Beets taste best with contrasting ingredients; try making a quick salad with the diced version (rinsed and drained), chopped English cucumber, thinly sliced red onion and blue cheese dressing. |
