Here’s a real easy throw-together meal option:

Throw a 14 oz can of rosebud beets into a lunch container.  Cut the big ones in half.  Add 1/2 c of your favourite beans (I used chick peas for crisp texture but might try lentils next time).  Add a cup of chopped up salad veggies (I used cuke, green onion and a bit of lettuce), add 2 Ts of chopped up fresh herbs (I used cilantro).  Slosh a bit of olive oil overtop.  Sprinkle with pepper and sea salt.

The beets are so sweet (and good for you!), I love ‘em.  This recipe has good texture and fillingness. 

Tip: beans are really freezable, so if you open a can for this, throw the rest into a baggie and freeze it flat so that you can just grab a few to add texture to a salad or pasta anytime.