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rosemary honey slow cooker beets

Rosemary Honey Slow Cooker Beets

Perfectly tender and incredibly flavorful "roasted" beets made in the slow cooker.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people as a side
Calories 180kcal



  • 6 beets 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


  • 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.


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.


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