e: 5 minutes / Cook time: 6 to 8 hours on low
If you are used to eating canned or plain boiled beets, then you will
be amazed at how absolutely delicious these slow-roasted beets are.
Feel free to switch up the herbs and spices for your favorites.
Nonstick cooking spray
24 baby beets, whole, scrubbed and peeled (or 12 large, quartered)
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 shallots, minced
1 tablespoon minced fresh rosemary, plus additional for garnish
1 teaspoon dried rosemary
1. Spray the inside of a 4- or 6-quart slow cooker with the cooking
spray. Place the beets in the slow cooker.
2. In a small bowl, whisk together the maple syrup, vinegar, olive
oil, garlic, shallots, fresh rosemary, and dried rosemary.
3. Cover and cook on low for 7 to 8 hours, until the beets are
tender. Remove the beets and slice. Serve, garnished with
additional rosemary leaves, if desired.
Per Serving (1½ cups): Calories: 154; Total Fat: 5g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg;
Sodium: 124mg; Carbohydrates: 27g; Fiber: 4g; Sugars: 20g; Protein: 3g
COOKING TIP: You can freeze roasted beets for up to 8 months—
simply pack them into heavy-duty freezer bags. If the beets are large, slice
them first before freezing.