• 2-3 lbs. beets
  • Sea Salt
  • 4-6 T. Olive Oil
  • Foil

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It’s no secret that beets pack a powerful nutritional punch. Try them “roasted” in your crock for a classic holiday side dish or sliced up for a delicious salad.

  1. Scrub beets to remove all dirt traces.
  2. Slightly trim the very tops or any root ends of the beets.
  3. Drizzle each beet with olive oil, sprinkle with sea salt, and wrap in a small square piece of foil.  Twist the foil until each beet is securely wrapped.
  4. Place wrapped beets inside a 4-Quart Slow Cooker.
  5. Cover and Cook on HIGH for 3 -4 hours, or until tender when poked with fork.
  6. Let beets cool, snip ends, and then remove skin/peels easily.  Slice and enjoy!

Note:  Crumbled goat cheese and a little orange zest over these beets add a nice touch!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”


Slow Cooker roasted beets


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