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Slow-Cooker Rosemary Beets

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By Pillsbury Kitchens
Updated Dec 8, 2015
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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
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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

  • Step 
    1
    Spray 3 1/2-quart slow cooker with cooking spray. Cut off beet tops; peel beets. Place beets in slow cooker.
  • Step 
    2
    In small bowl, stir together honey, vinegar, oil, chopped rosemary, garlic, salt and pepper with whisk. Pour mixture over beets.
  • Step 
    3
    Cover; 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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