Rosemary Honey Slow Cooker Beets
Perfectly tender and incredibly flavorful "roasted" beets made in the slow cooker.
Servings 4 people as a side
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