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Slow-Cooker Rosemary Beets

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0 Comments
  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 12

Take a twist on regular salads with this slow cooked side dish. Beets cooked with rosemary make a flavorful accompaniment to your meal.

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

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Directions

  • 1 Spray 3 1/2-quart slow cooker with cooking spray. Cut off beet tops; peel beets. Place beets in slow cooker.
  • 2 In small bowl, stir together honey, vinegar, oil, chopped rosemary, garlic, salt and pepper with whisk. Pour mixture over beets.
  • 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.

Expert Tips

Serve these beets atop a salad or alongside an entrée such as roasted or grilled chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
,
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
),
Sodium
290mg
290%;
Total Carbohydrate
20g
20%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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