In stock
¥490 (txInc)
Earn points by registering as a member
For borscht, salads and more! A can of beets to add some color to your table.
CONTENTS 425.00g
UNIT PRICE ¥115 / per 100g
Country of origin USA
RAW MATERIALS beets, water, sugar, salt
PACKAGING AND HANDLING store in a cool dry place (avoid direct sunlight, high temperature and high humidity)
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -


A can of boiled and sliced beets to brighten up your dinner table! Beets are great for borscht or salads.

Beets are not very common in Japan. It's more of an American/European ingredient. Beets are packed with nutrients and are fairly low in calories, making it an awesome diet food.

Product weight: 425g  Actual weight (beets only): 200g


Borscht with beef tendons

Ingredients:1 canned beets, 500g beef tendon (B121) or any cut of beef used for stews, 2 onions, 1 carrot, 1 potato, 1 liter of water, 350g canned tomato puree (or 1 pack), parsley or dill as you like (dill will yield a more authentic flavor), olive oil for frying, salt to taste, 5g sugar, 1 tbsp. vinegar or wine vinegar, 3 cloves of garlic (crushed), black pepper to taste, 2 laurel leaves (a.k.a. bay leaves), smetana (sour cream) as you like

1. After thawing, let the meat come back to room temperature. Cut the beef into bite-sized pieces. Heat the olive oil in a pan and start cooking the beef until browned.
2. Once the beef has browned, add enough water to cover the beef, then scrape off the umami from the bottom of the pan using a wooden spatula.
3. Cover and simmer over low heat for about 1 hour. Check the amount of water during simmering, and add water if it seems to be running low.
4. Once it has started to simmer, transfer the stew into a pot and continue simmering over low heat.

While the beef is stewing…

5. Cut the onion and carrot into strips. Heat olive oil in a pan and stir-fry the carrots and onions with 1 tbsp of salt until browned.
6. Cut the beets and potatoes into bite-sized pieces while waiting. Once the onions and carrots are done cooking, add them into the pot with the beef along with the potatoes, beets, and tomatoes. Add the crushed garlic, bay leaves, vinegar, and sugar, and simmer for about 30 minutes.

7. Once the stew is done simmering, you can season it with salt & pepper as you like and serve with some sour cream. Garnish with parsley or dill for some color, and you're done!

Beetroot salad

Ingredients:200g beets, 2 tbsp. olive oil, 2 tbsp. vinegar of your choice (we recommend balsamic vinegar, but lemon juice works too), salt and pepper, kale or lettuce, nuts of your choice (we recommend walnuts), 1/2 orange (peeled and sliced) if you like 

1. Cut the beets into bite-sized pieces.

2. In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons of your favorite vinegar or lemon juice, and salt and pepper to make a vinaigrette dressing. Place the beets into the bowl and let it marinate for about 15 minutes.

3. Cut and wash the kale or lettuce. If you're using kale, toss it with the vinaigrette before serving.

4. Place the greens in a bowl and top with the marinated beets, nuts, and orange slices if you like that flavor.


User Guide

What is The Meat Guy   >

Since 1997, we have been a meat mail-order shop! Introducing The Meat Guy's appeal and why customers continue to choose us.

Transportation costs   >

Shipping is free for orders of ¥10,000 (including tax) or more to one delivery address.

Payment method   >

We will show you the payment methods that you can use, such as credit card, cash on delivery, and bank transfer.

Points   >

If you register as a member, you will earn 5 points for every 100 yen you order.

Our Store Uses SSL Encryption.