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Slow-Cooker Lemon-Rosemary Beets

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By Pillsbury Kitchens
Updated Feb 25, 2014
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Lemon and rosemary add a distinctive flavor to these slow cooked beets - a perfect side dish.

Slow-Cooker Lemon-Rosemary Beets

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Ingredients 9
  • Servings 6
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Ingredients

  • 2 lb beets (about 6), peeled, cut into wedges
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon kosher (coarse) salt
  • 1/2 teaspoon freshly ground pepper
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon grated lemon peel

Instructions

  • Step 
    1
    Spray 4-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except lemon peel.
  • Step 
    2
    Cover; cook on Low heat setting 8 hours. Remove and discard rosemary sprigs. Stir in lemon peel.

Nutrition

90 Calories
4g Total Fat
1g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Total Fat
4g
0%
Saturated Fat
1/2g
0%
Sodium
260mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
2g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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