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Slow-Cooker Rosemary Beets

slow-cooker rosemary beets Side Dish
Slow-Cooker Rosemary Beets
  • Prep 15 min
  • Total 7 hr 15 min
  • Ingredients 9
  • Servings 12

Take a twist on regular salads with this slow cooked side dish. Beets cooked with rosemary make a flavorful accompaniment to your meal.

Updated December 8, 2015

Ingredients

  • 5
    large beets (about 3 lb)
  • 1/3
    cup honey
  • 1/4
    cup white balsamic vinegar
  • 2
    tablespoons olive oil
  • 1
    tablespoon chopped fresh rosemary leaves
  • 2
    cloves garlic, finely chopped
  • 1
    teaspoon salt
  • 1/4
    teaspoon freshly ground pepper
  • Fresh rosemary leaves, if desired

Steps

  • 1
    Spray 3 1/2-quart slow cooker with cooking spray. Cut off beet tops; peel beets. Place beets in slow cooker.
  • 2
    In small bowl, stir together honey, vinegar, oil, chopped rosemary, garlic, salt and pepper with whisk. Pour mixture over beets.
  • 3
    Cover; cook on Low heat setting 7 to 8 hours. Remove beets from slow cooker to cutting board; cut into slices or wedges. Garnish with rosemary leaves.

  • Serve these beets atop a salad or alongside an entrée such as roasted or grilled chicken.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
% Daily Value
Total Fat
2 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
290mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
3g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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