Crockpotthymeroastedbeets Recipes

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

Ingredients

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.

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

Ingredients

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

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Tear pieces of foil large enough to completely enclose each beet. Lay one piece of foil underneath each beet and drizzle each with a little bit of oil, sprinkle with a pinch of sea salt and a few grinds of black pepper.
Wrap each beet tightly in foil. You can double wrap them if they don’t completely close, this way they will cook properly and won’t make a mess in your slow cooker.
Place beets inside your slow cooker, cover and cook on high for 3-5 hours, or until tender. Remove from foil packets and slide the skin off, if desired (I didn’t).

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