Roasted Beets In The Slow Cooker


I grew up eating beets out of the can and never liked them! In my adult life, however, I have grown to love beets. I love to eat them raw on my salads, juice them for a vitamin packed morning breakfast and especially to roast them with other root veggies as a main or side dish for dinner or lunch. Recently, I was introduced to slower cooking beets. Each way, raw, roasted and slow cooked offers a slightly different texture to the beet and the flavor is a bit different. They are wildly healthy and worth exploring!


Slow Cooker-Roasted Beets

1 or 2 bunches beets, root end left whole, greens cut off with about an inch of stalk left behind, scrubbed

If your beets are large, wrap them individually in aluminum foil. If they’re small, wrap two or three at a time.

Place the packets in your slow cooker—a single layer cooks fastest, but it’s fine to pile them in until the cooker’s 2/3 full.

Cook on HIGH for 3 to 5 hours, until a paring knife slides easily into one of the larger beets.

While still hot, slip off the skins—I hold the beet in a wad of paper towels (to keep from staining everything) and use another paper towel to rub the skin. They should slip off easily.

Recipe Courtesy of:  – See more at:

Here’s Another Recipe For Roasted Beets!

Slow Cooker Beyond Easy Herb Beets (gluten-free)

Use a 1 – 2 quart slow cooker for this one – ( or multiply recipe and use  larger one)
Prep time: 10 minutes
Cooking Time: 6 – 8  hours

  • 3 – 4  beets, cubed
  • filtered water
  • 2 springs fresh thyme or 2 tsp dried
  • 1 tsp crushed mint leaves (fresh or dried)

The night before: Peel and dice beets. Make sure you don’t have on your favorite clothes – the beet juice will stain.

In the morning: Place the beets in your little dipper or other small slow cooker. Add a little water to cover the bottom of the crock and the herbs. Cook on low 6 – 8 hours. Add more mint and thyme if needed.

You can eat them warm or store them in the fridge to add to your salads all week long.


Recipe Courtesy of:


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