Slow Cooker Balsamic Glazed Beets Recipes

SLOW-COOKER BALSAMIC-GLAZED BEETS

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.

SLOW COOKER BALSAMIC CHICKEN

Steps:

• Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
• Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS

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.

HOW TO COOK BEETS IN THE SLOW COOKER

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.

BALSAMIC-GLAZED BEETS

Steps:

• In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
• In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
• Serve beets sprinkled with remaining thyme.

SLOW-COOKER BALSAMIC-GLAZED BEETS

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.