Crock Pot Thyme Roasted Beets Food
CROCK POT THYME ROASTED BEETS
Make and share this Crock Pot Thyme Roasted Beets recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and dice the beets, then place in crock pot.
- Add garlic, 1/4 cup water, oil, thyme, salt and pepper.
- Stir all ingredients until well combined.
- Cover and cook for 6 hours on low until tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 0.5, Sodium 203.6, Carbohydrate 8.2, Fiber 1.7, Sugar 6, Protein 1.4
CROCK POT BAKED BEETS IN WARM RASPBERRY VINAIGRETTE
This is copied from "Not Your Mother's Slow Cooker Cookbook" and it is made in 2 parts. I haven't tried it yet. You could add butter, salt and pepper to the crock baked beets if you like and not make the viniagrette. It seems like an easy way to "bake" beets. *You need foil to wrap the beets.
Provided by Oolala
Categories Vegetable
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- For the beets, Prepare each beet by leaving the root intact and trimming the stem to a 1 inch stub to prevent "bleeding" and wrap each beet in aluminum foil and pile them into the center of the crock pot. If you are using smaller beets, wrap 3 together in the foil.
- Cover the crock pot and cook on high 4-6 hours depending upon the size of your beets. The more beets in the cooker, the time needed. Check for doneness by piercing a beet with the tip of a sharp knife through the foil. When it goes in with no resistance, the beet is done.
- Use tongs to remove the wrapped beets from the cooker.
- Reserve 1 tablespoons of the liquid in the crock for the vinaigrette recipe and set aside.
- Unwrap and slip off the skins with a paring knife. Leave whole if smaller or slice or cut into chunks. Serve immediately if you want them warm with the vinaigrette or refrigerate and eat cold with the warm vinaigrette.
- For the vinaigrette, in a skillet, over medium heat, heat 1 tablespoons of the olive oil and cook the shallot, stirring, until softened.
- Add the vinegar and the reserved 1 tablespoon of beet liquid from the crock pot and heat until just warm. Add remaining olive oil and pour over the beets in a bowl; toss to coat.
- Arrange beets on a platter over lettuce leaves and season with salt and pepper; serve.
- For Vegan do not use the Butter suggestion.
Nutrition Facts : Calories 200.2, Fat 18.1, SaturatedFat 2.5, Sodium 68.2, Carbohydrate 9.3, Fiber 1.8, Sugar 7, Protein 1.6
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