A recipe for baked beets from Food Network and a recipe for pickled beets from Mr. Food Test Kitchen both feature canned sliced beets. A beet and feta salad recipe from Epicurious makes use of canned whole beets.
Prepare baked beets by draining the liquid from 2 15-ounce cans of sliced beets. Toss the beets together with 1 thinly sliced shallot and 1 tablespoon of extra-virgin olive oil. Add salt and pepper to taste. Roast the beets at 350 degrees for approximately 15 minutes.
Make pickled beets by combining drained sliced beets from a 15-ounce can with 1 sliced onion, 1/2 cup of white vinegar, 2 tablespoons of sugar and 3 whole cloves in a saucepan. Bring the mixture to boil, and then turn off the heat. Let the mixture cool completely before pouring it into an airtight container and chilling it in the refrigerator for at least four hours.
To prepare the beet and feta salad, retrieve 4 small whole beets from a can, cut them into quarters, and arrange them on a plate. Combine 1 teaspoon of lemon juice with 1/8 teaspoon of salt in a small bowl. Gradually trickle in 4 teaspoons of extra-virgin olive oil, whisking constantly to form a smooth dressing, and add pepper to taste. Scatter 1 tablespoon of the dressing and 1 tablespoon of crumbled feta onto the beets. Incorporate the remaining dressing into 3/4 cup of mixed baby salad greens, and place the greens beside the beets.