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Rosemary Beets

We’re a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1/3 cup honey
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon coarsely ground pepper
  • 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
  • 1 medium red onion, chopped
  • 1 medium orange, peeled and chopped
  • 1 cup crumbled feta cheese

Directions

  • In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.
  • Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.
Nutrition Facts
3/4 cup: 200 calories, 4g fat (2g saturated fat), 8mg cholesterol, 511mg sodium, 37g carbohydrate (31g sugars, 5g fiber), 6g protein. Diabetic exchanges: 2 vegetable, 1 starch, 1 fat.

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