• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Beets

    Rosemary Honey Slow Cooker Beets

    Published: Sep 20, 2019 / Modified: Jun 16, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 18 Comments

    7185 shares
    Jump to Recipe Print
    rosemary honey slow cooker beets
    rosemary honey slow cooker beets
    rosemary honey slow cooker beets
    sliced beets in a slow cooker

    “Roasting” beets in the crockpot is one of the absolute best ways to prepare them! These Rosemary Honey Slow Cooker Beets are perfectly tender and incredibly flavorful, and a great addition to weekend meal prep or even a holiday meal.

    rosemary honey slow cooker beets

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I just got back from a run in 80+ degree heat, but I promise you, CROCKPOT SEASON IS COMING!

    Believe me, I am SO glad that we’re having a long summer. Mainly because I know what’s on the other side of this, and I’m ALL about postponing the Minnesota winter ;-).

    But that doesn’t mean I haven’t started thinking about cold weather dishes for all of you! In my eyes, October 1 (which is only a couple weeks away) is when it becomes acceptable to use your slow cooker several times a week.

    From stews to beans to batch cooked proteins, you can use a slow cooker to transform pretty much any food into a warm, delicious meal.

    I have long been a proponent of using this kitchen tool to save time and make meals in bulk. But I haven’t ever thought of using it to prepare my FAV vegetable…beets! Until now.

    • beets and other ingredients
    • sliced beets in a bowl

    Roasting beets takes a long time, so why not do it in the slow cooker instead of the oven so you can set it and forget it? Plus, slow cooker beets require no foil and, in my opinion, make less of a mess!

    I can’t promise that you won’t completely avoid staining your hands red, but I can promise that you will only have one dish to clean afterwards. And the smells that fill your kitchen, plus the juicy, tender, and flavorful beets you’ll make, are SO worth it.

    How to Slow Cook Beets

    1. Slice off the tops and bottoms of each beet and remove their skins with a swivel peeler. Slice them into wedges.
    2. Place them in the slow cooker (no foil required!).
    3. Whisk together honey, olive oil, apple cider vinegar, rosemary, and sea salt.
    4. Pour over the beets, put the lid on the slow cooker, and cook on high for 3-4 hours or low for 7-8 hours.
    sliced beets in a slow cooker

    One of the amazing things about this recipe is that you can easily double or triple it to feed large crowds. Sounds like a great idea for Thanksgiving, Christmas, or another holiday…don’t ya think?

    Other Seasoning Ideas

    You can also switch up the seasonings. The following combinations would pair well with earthy beets:

    • Orange juice and zest + maple syrup + thyme + EVOO
    • Garlic + onion + soy sauce + honey + EVOO
    • Balsamic vinegar + maple syrup + sea salt + EVOO

    For other ideas on how to boost the flavor of veggies, check out my Vegetable Seasoning Guide.

    rosemary honey slow cooker beets

    What to Serve with Slow Cooker Beets

    Slow cooker beets are great to prep in bulk to add to lunch bowls, salads, and dinners all week long. You can store them in an airtight container in the fridge for up to 5-7 days.

    As a side dish, serve them alone or with crumbled goat cheese and pumpkin seeds. They would pair well with meat or fish.

    rosemary honey slow cooker beets

    For other beet dishes, try the Spiralized Golden Beet Salad with Rosemary Honey Dressing, Beet and Carrot Veggie Applesauce, Roasted Beets and Burrata with Orange Balsamic, and the Roasted Beet and Cabbage Slaw.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    rosemary honey slow cooker beets

    Rosemary Honey Slow Cooker Beets

    Perfectly tender and incredibly flavorful "roasted" beets made in the slow cooker.
    4.95 from 18 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 3 hours hrs
    Total Time: 3 hours hrs 10 minutes mins
    Servings: 4 people as a side
    Calories: 180kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Slow cooker

    Ingredients 

    • 6 medium beets - about 1 pound; trimmed, peeled, and sliced into quarters
    • 3 tablespoon olive oil
    • 2 tablespoon honey
    • 2 tablespoon apple cider vinegar
    • ½ teaspoon sea salt - more to taste
    • 2 tablespoon fresh rosemary - chopped, more for garnish

    Instructions

    • Prepare the beets by slicing off the tops and ends and peeling them. Slice them into quarters and transfer to the slow cooker.
    • In a small bowl, whisk together the olive oil, honey, apple cider vinegar, sea salt, and fresh rosemary. Pour over the beets and stir until coated.
    • Cook on low for 7-8 hours or high for 3-4 hours until the beets are fork tender. Serve with more rosemary if desired and spoonfuls of the liquid/marinade.

    Notes

    Serving ideas: Serve with spoonfuls of the liquid from the slow cooker for maximum flavor. They can be served alone or with more rosemary, goat cheese crumbles, and pumpkin seeds. You can also add the beets to salads and lunch bowls.
    Storage: Store in an airtight container in the fridge for 5-7 days.

    Nutrition

    Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 388mg | Potassium: 400mg | Fiber: 4g | Sugar: 17g | Vitamin A: 65IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a great weekend! – Lizzie

    More Beet Recipes

    • Beet carrot smoothie in a glass on a counter surrounded by ingredients.
      Beet Carrot Smoothie
    • winter farro salad in a serving bowl next to spoon, napkin, and pomegranates
      Winter Farro Salad
    • cooked beets stored in a silicone bag on a counter with text box for post name
      How to Freeze Beets
    • a beet muffin sliced in half on a counter next to other muffins
      Healthy Apple Beet Muffins
    7185 shares

    Reader Interactions

    Comments

      4.95 from 18 votes (13 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shelley

      November 14, 2024 at 4:08 am

      4 stars
      Question
      About how many pounds of beets? Sizes of beets at the farmers market vary wildly☺️

      Reply
      • Lizzie Streit, MS, RDN

        November 14, 2024 at 12:45 pm

        Hi Shelley – good question. Use about a pound of beets, or roughly 6 medium beets (about 2 to 2.5 inches in diameter).

        Reply
    2. D Phillips

      November 12, 2024 at 8:02 pm

      5 stars
      Enjoyed this dish with the last of the beets from the garden and the rosemary I harvested. Wonderful!

      Reply
      • Lizzie Streit, MS, RDN

        November 14, 2024 at 12:43 pm

        Yay, I’m thrilled you enjoyed the recipe!

        Reply
    3. Nancy

      May 30, 2024 at 7:53 am

      We love beets so I am glad I made this great recipe. I added a few leftover onion chunks. I am going to try this technique with other root vegetables. Thanks.

      Reply
      • Lizzie Streit, MS, RDN

        May 30, 2024 at 11:26 am

        Hi Nancy, great! I’m so glad you enjoyed it and will try with other root vegetables. I love beets too!

        Reply
    4. Scott

      September 18, 2023 at 7:58 pm

      5 stars
      Sooo good and hearty. Almost too sweet. Converted my non-beet eating family to beet lovers! Looking forward to eating leftovers. The few I hid away!

      Reply
      • Lizzie Streit, MS, RDN

        September 19, 2023 at 9:20 am

        Hi Scott, I’m so glad that you all enjoyed the recipe! Thanks so much for leaving a review!

        Reply
    5. Lisa

      July 12, 2023 at 12:54 pm

      5 stars
      Used beets and carrots and they turned out great!!

      Reply
      • Lizzie Streit, MS, RDN

        July 12, 2023 at 1:22 pm

        Yum, love the addition of carrots! Thanks for leaving a review, Lisa!

        Reply
    6. Taz

      October 22, 2022 at 2:06 pm

      Is it ok to freeze this dish?

      Reply
      • Lizzie Streit, MS, RDN

        October 23, 2022 at 1:07 pm

        Yes, the beets should freeze really well. Let them cool completely then transfer to freezer bags, seal tightly (remove as much air as possible), and store for up to 6 months in the freezer. Thaw in the fridge before using.

        Reply
    7. kaila

      December 23, 2021 at 6:22 pm

      I made these last week and everyone loved them so I will be making them for Christmas! The apple cider vinegar was a bit much so this time i will be doing 1 TBSP of balsamic instead

      Reply
      • Lizzie Streit, MS, RDN

        December 28, 2021 at 10:30 am

        Hi Kaila, I’m so glad to hear that you enjoyed this recipe and made them for Christmas! I bet they tasted delicious with balsamic vinegar. Thanks for sharing!

        Reply
    8. Linda Zinkewich

      October 06, 2020 at 9:40 am

      Is the high/ low time on the recipe reversed?

      Reply
      • Lizzie Streit, MS, RDN

        October 07, 2020 at 10:14 am

        Hi Linda, oh wow, great catch!! Yes, it should say 3-4 hours on high and 7-8 hours on low. Thanks for pointing that out. I just changed it to reflect the correct times.

        Reply
    9. Ashley Lohrberg

      November 27, 2019 at 9:15 am

      5 stars
      I’m making these for thanksgiving right now! Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        November 29, 2019 at 7:56 am

        Awesome, thanks so much for letting me know and rating the recipe. I hope you enjoyed them! Happy Thanksgiving :-)!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.