For fresh salads and honestly, just snacking I love slow cooked beets. They’re tender and smooth with a sweet, fresh flavor. I usually make a little foil packet and bake them for over an hour in the oven, but lately I’ve been on a mission to utilize my slow cooker even more. Turns out slow cooker beets are just as good as slow baked beets, and even easier to make.
For easy peeling leave the tops and bottoms intact, place on a piece of foil. Drizzle with oil, sprinkle with salt, and if you want to – slices of garlic and a few sprigs of herbs. Wrap the whole thing up into a packet and slide it into your slow cooker. Come back in a few hours, go to work, go to sleep, and you’ll have perfect tender beets waiting for you.
Slow Cooker Beets
beets from 1 bunch of beets, greens removed, stem end and bottom intact
Optional: sliced garlic and a few sprigs of rosemary or thyme
Prep the beets. Scrub the beets clean and pat dry. Place on a sheet of foil and sprinkle with olive oil and salt. Add garlic and herbs if using. Fold foil into a packet and place inside slow cooker. Slow cook on low for 7 -8 hours or high for 3 – 4.
Remove the foil packet from the slow cooker and let cool in the foil. When the beets are cool enough to handle rub off the skins and slice. Use sliced beets in:
Grilled Beet Sliders (thick slices)