Small beets roasted until soft then tossed with walnuts and garlicky crumbs make a warm side that becomes dinner when you add crusty bread. This shelf's beets need only salt, heat, and a little richness to shine.

Serves 2. 40 minutes, 10 at the stove.

About 430 calories a serving, 6 g protein, 13 g carbohydrate, 41 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Scrub the beets, halve them, and toss with 2 tablespoons oil, salt, and pepper. Spread cut side down on a sheet and roast until tender, 25 to 30 minutes.30 min
2. While they cook, finely chop 1/2 cup [55g] walnuts and thinly slice 2 garlic cloves. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat, then cook the garlic until fragrant, about 30 seconds. Stir in the walnuts and cook until they begin to brown, 2 to 3 minutes, then set aside.3 min
3. Tear off two thick slices from the bread and toast them until golden and crisp, then rub lightly with garlic from the skillet if any remains. The beets are done when a fork passes through easily.
4. Scoop the warm beets into a bowl, add the walnut mixture, and toss gently to coat. Taste and adjust salt and pepper. Serve with the toasted bread on the side for soaking up the beet juices.

Note Swap walnuts for any nut you have or breadcrumbs toasted in oil. Leftovers keep covered three days and are good cold or reheated gently. Serve with a sharp green salad or a soft cheese to stretch the plate.

Cooked beets get a quick sear with lots of garlic, then tossed with warm rice to make a side-forward dinner that uses up what's left in the can. The beets caramelize at the edges while the garlic turns golden and nutty.

Serves 2. 25 minutes, 15 at the stove.

About 760 calories a serving, 12 g protein, 127 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Start 1.5 cups of water boiling in a saucepan. Once at a rolling boil, add 3/4 cup rice and a pinch of salt, stir once, and cover. Reduce heat to low and set a timer for 15 minutes.15 min
2. While the rice cooks, drain the beets well and cut them into 3/4-inch wedges. Slice 4 cloves of garlic thin. Heat 3 tablespoons of oil in a large skillet over medium-high heat until shimmering.
3. Add the garlic to the hot oil and cook for 1 minute, stirring often, until golden and fragrant. Pour off most of the garlic oil into a small bowl to reserve, leaving just a thin coat in the pan.
4. Add the beet wedges to the pan in a single layer and leave them alone for 3 minutes until the bottoms caramelize. Shake the pan once and cook for another 2 minutes until the edges are dark and crispy.5 min
5. When the rice is done, fluff it with a fork. Toss the warm rice with the seared beets and reserved garlic oil. Taste and season with salt and pepper.

Note Swap the beets for red onion cut the same way if you need another use for the can later. Leftovers keep for two days and are good cold or reheated gently. Serve with a sharp vinaigrette green salad or add a fried egg on top to make it more substantial.

This is a simple supper that turns a handful of leftover beet cubes into something warm and complete. The earthiness of beets paired with creamy eggs and mild rice keeps you from needing much else. It comes together in one pan and feels like dinner.

Serves 2. 25 minutes, 12 at the stove.

About 530 calories a serving, 14 g protein, 92 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Melt 1 tablespoon butter in a wide pan over medium heat and cook 1 small chopped onion until soft, about 3 minutes. Add 2/3 cup rice and stir until coated, then pour in 1 and 1/3 cups water and bring to a boil.
2. Once the water boils, add your beet cubes, cover, and reduce heat to low. Simmer until the rice is tender and water is absorbed, about 15 minutes.15 min
3. Make 2 shallow wells in the rice and crack an egg into each well, then cover and cook over low heat until the whites are set but yolks remain soft, about 4 minutes. Season with salt and pepper to taste.4 min

Note Swap the eggs for a dollop of sour cream if you prefer. Leftovers keep covered in the fridge for two days and can be reheated gently with a splash of water. Serve with a green salad or pickled vegetables on the side.