Slow-Cooker Roasted Beets

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Slow-Cooker Roasted Beets

Adapted from The French Slow Cooker by Michele Scicolone 

 

I have loved cooking beets in a slow-cooker since I first stumbled on the idea. Beets seem to take so long in a hot oven and although a slow-cooker takes longer, I appreciate how it doesn't heat up my kitchen. I've roasted as few as 3 (thanks to a grocery delivery) and as many as 8 at a time. I think more can be cooked, especially if you have a big appliance.

When trimming them, leave about an inch of  roots and the tops attached so that they retain their juices. 

Olive oil for the insert
6-8 medium to large beets (about 2 pounds), scrubbed and trimmed

Use your hands or a pastry brush to coat the insert of your slow-cooker with olive oil. 

Place the beets into the insert and replace the lid. Cook on high for 3-4 hours or until the beets are tender. Text with a sharp knife tip.

Turn off the slow cooker and remove the beets. Let rest until you can handle them, about 5 minutes. I use a paper towel to rub the skins off. The beets are ready to be sliced or cubed and served with a vinaigrette or in salads or in any way you prefer.

Variation: Put an equal amount of medium or small onions in with the beets. If quite small they can remain whole but half or quarter larger onions.