Canned Beets

Canned beets are beets that have been cooked and preserved in a brine solution, typically within a metal can. Originating from the Mediterranean and Middle Eastern regions, beets have been cultivated for thousands of years and remain a staple in many cuisines. Canned beets boast an earthy sweetness with a hint of tang from the pickling liquid. Their texture is tender yet retains a slight firmness, offering a pleasant mouthfeel. In cooking, canned beets are convenient and versatile, as they require no pre-cooking; they can be served directly from the can or incorporated into dishes where their vibrant color and unique flavor profile shine. They are often used in salads, soups, or as a side dish, contributing both sweetness and a touch of acidity.

Notes

When selecting canned beets, look for brands that use minimal additives and natural ingredients. Store unopened cans in a cool, dry place for up to a year. Once opened, transfer beets and their liquid to an airtight container and keep them refrigerated for up to a week. Be aware that beets can stain surfaces and hands, so handle with care. Additionally, beets are naturally high in sugar and oxalates, which might be a consideration for certain dietary needs.

Uses

Salad topping
Pickled relish
Soup ingredient
Side dish
Borscht base
Vegan beet dip

Replacements

Fresh roasted beets
Pickled beets
Red cabbage
Radishes
Chioggia beets

Dinner Rolls

Soft, pillowy, and golden-brown, these dinner rolls are the epitome of comfort food. With a tender crumb and a slightly crispy exterior, they offer a delightful contrast that makes them irresistible.

Pastry Flour

Pastry flour is a type of wheat flour milled to a fine consistency with a moderate protein content, typically ranging from 8 to 9.5%. Its origins are tied to the baking traditions of North America, where it is favored for its versatility in creating tender yet flaky pastries. This flour offers a mild, slightly sweet flavor and a fine, smooth texture that contributes to delicate baked goods. When used in cooking, pastry flour strikes a balance between cake flour's softness and all-purpose flour's robustness, allowing dough to hold its shape while remaining tender. It excels in recipes where a fine crumb is desired without the heaviness that higher protein flours can impart.

Recipes to try

Sausage and Feta Stuffed Mini Peppers

These adorable mini peppers are packed with a savory blend of sausage and creamy feta, delivering a burst of flavor in every bite.

Lemon Dill Salmon Cakes with Caper Mayo

Golden, crispy salmon cakes bursting with fresh dill and zesty lemon, served with a tangy caper mayo that'll have you hooked.