Take a twist on regular salads with this slow cooked side dish. Beets cooked with rosemary make a flavorful accompaniment to your meal.
Slow-Cooker Rosemary Beets
- Prep Time 15 min
- Total 7 hr 15 min
- Ingredients 9
- Servings 12
Ingredients
- 5 large beets (about 3 lb)
- 1/3 cup honey
- 1/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Fresh rosemary leaves, if desired
Instructions
-
Step1Spray 3 1/2-quart slow cooker with cooking spray. Cut off beet tops; peel beets. Place beets in slow cooker.
-
Step2In small bowl, stir together honey, vinegar, oil, chopped rosemary, garlic, salt and pepper with whisk. Pour mixture over beets.
-
Step3Cover; cook on Low heat setting 7 to 8 hours. Remove beets from slow cooker to cutting board; cut into slices or wedges. Garnish with rosemary leaves.
Nutrition
100
Calories
2 1/2g
Total Fat
2g
Protein
20g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Total Fat
- 2 1/2g
- 0%
- Saturated Fat
- 1/2g
- 0%
- Sodium
- 290mg
- 0%
- Total Carbohydrate
- 20g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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