Slow Cooker Roasted Beets Recipes

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HOW TO COOK BEETS IN THE SLOW COOKER



How to Cook Beets in the Slow Cooker image

Easy way to "roast" beets by putting them in the slow cooker. This is a no-fuss recipe.

Provided by Sarah Olson

Categories     Side Dish

Time 8h5m

Number Of Ingredients 3

4 lbs. fresh beets
2 cups water
1/2 tsp. salt

Steps:

  • Remove greens from beets and try not to cut into the beet itself, the beets will bleed while cooking if so. Use the greens in another recipe or discard. DO NOT PEEL THE BEETS YET. Wash and add to the slow cooker.
  • Pour over the water and sprinkle over the salt.
  • Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
  • Take the insert off the heat and let the beets cool down enough to handle.
  • To peel the beets, use a paper towel and rub off the skins. Avoid washing the beets for this may rinse off some of the flavor.

Nutrition Facts : Calories 78 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 240 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

SLOW-COOKER ROASTED BEETS



Slow-Cooker Roasted Beets image

I can often get a large package of beets for a dollar or so at the reduced produce rack, but then need to use them up fairly quickly. Taking a cue from a couple of other recipes, I've found that roasting them in the slow cooker works really well. I just entered the number of beets I used most recently, use whatever amount you have.

Provided by duonyte

Categories     Vegetable

Time 5h20m

Yield 10 beets

Number Of Ingredients 2

10 -12 medium beets, well scrubbed
aluminum foil

Steps:

  • Wrap each beet in aluminum foil.
  • This number of beets fit comfortably in a 6 qt slow cooker.
  • Set to High and cook for 3 to 5 hours. Test by piercing one of the larger ones for doneness.

SLOW-COOKER BALSAMIC-GLAZED BEETS



Slow-Cooker Balsamic-Glazed Beets image

For a tangy, full-of-flavor side dish, try these simple slow-cooked beets. Sprinkled with toasted walnuts and goat cheese, they add a special touch to dinnertime.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 8

Number Of Ingredients 9

3 lb beets, peeled, cut into 1/2-slices (4 1/2 cups)
1 cup apple juice
1/2 cup balsamic vinegar
2 cloves garlic, finely chopped
1 teaspoon salt
1/4 cup chopped walnuts
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup crumbled chèvre (goat) cheese with herbs (1 oz)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
  • Cover; cook on High heat setting 3 to 4 hours.
  • Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
  • In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (About 1/2 Cup), Sodium 450 mg, Sugar 17 g, TransFat 0 g

ROSEMARY BEETS



Rosemary Beets image

We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

CROCK POT THYME ROASTED BEETS



Crock Pot Thyme Roasted Beets image

Make and share this Crock Pot Thyme Roasted Beets recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 7

12 beets (about 2 bunches)
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh rosemary or 1 tablespoon fresh parsley

Steps:

  • Peel and dice the beets, then place in crock pot.
  • Add garlic, 1/4 cup water, oil, thyme, salt and pepper.
  • Stir all ingredients until well combined.
  • Cover and cook for 6 hours on low until tender.
  • Sprinkle with parsley.

Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 0.5, Sodium 203.6, Carbohydrate 8.2, Fiber 1.7, Sugar 6, Protein 1.4

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS



Honey-Balsamic Glazed Roasted Beets & Carrots image

Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 8

5 medium beets, tops trimmed
2 tablespoons olive oil
4 large carrots, peeled
1/2 teaspoon salt
3 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
  • Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
  • In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
  • Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize About 1 Cup, Sodium 290 mg, Sugar 14 g, TransFat 0 g

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