Taste of Home
Rosemary Beets
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings.
For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada
Ingredients
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1/3 cup honey
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1/4 cup white balsamic vinegar
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
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1 tablespoon olive oil
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2 garlic cloves, minced
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3/4 teaspoon salt
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1/2 teaspoon Chinese five-spice powder
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1/2 teaspoon coarsely ground pepper
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5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
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1 medium red onion, chopped
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1 medium orange, peeled and chopped
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1 cup crumbled feta cheese
Directions
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1.
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.
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2.
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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