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4 Slow Cooker Recipes With Beets

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Bright purple, deep red or even golden, the beet is a versatile and naturally sweet vegetable that can add several nutrients such as vitamin C and fiber to your meals. Though it may not be the first ingredient that comes to mind when planning out your dinners for the week, you'll be glad you decided to add it. Roasted, raw, glazed or shredded, you can enjoy beets in a number of different ways without ever getting bored. 

Use your Crock-Pot® 5-Quart Smart-Pot® Slow Cooker to try out these tasty recipes:

Lemon and Rosemary Roasted Beets
For a complementary side dish to go along with your next dinner spread, try out this roasted beet dish. The touch of citrus gives it a little something extra.

Ingredients:

  • 6 beets, peeled and cut into wedges
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 rosemary sprigs
  • 1/2 teaspoon grated lemon rind

Directions

  1. For easy clean up, line slow cooker with a Crock-Pot® Slow Cooker Liner.
  2. Combine all ingredients except for lemon rind in your slow cooker.
  3. Gently combine to coat all beet wedges.
  4. Cover and cook on low for 8 hours, until beets are tender.
  5. Remove rosemary sprigs from slow cooker and discard.
  6. Add in lemon rind before serving.
Simple and delicious, this roasted beet recipe is a great side dish.Simple and delicious, this roasted beet recipe is a great side dish.

Beet and Beef Borscht
An Eastern European recipe, this hearty and colorful stew makes for a comforting meal during the colder seasons.

Ingredients:

  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 4 beets, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 cup carrots, cut into 1/2-inch pieces
  • 1 onion, chopped
  • 2 tablespoons parsley, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 3 cups red cabbage
  • Sour cream, for garnish

Directions

  1. For easy clean up, line slow cooker with a Crock-Pot® Slow Cooker Liner.
  2. Place beef, beets, potatoes, carrots and onion in slow cooker.
  3. In a bowl, combine parsley, garlic, beef broth and tomato paste.
  4. Pour into slow cooker and stir.
  5. Cover and cook on low for 8 1/2 hours or on high for 4 hours.
  6. Turn to high setting and stir in shredded cabbage.
  7. Cook for another 30 minutes, until cabbage is tender.
  8. Serve in bowls with a dollop of sour cream.

Orange Ginger Beets
With a little bit of zest, these orange-infused beets make a perfect addition to your weekday salad or quinoa dish. They also serve as a healthy snack or appetizer on their own.

Ingredients:

  • 6 large beets, peeled and chopped
  • 1 teaspoon grated orange peel
  • 1/3 cup fresh orange juice
  • 3 tablespoons honey
  • 2 tablespoons white whine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon grated ginger root
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Directions

  1. For easy clean up, line slow cooker with a Crock-Pot® Slow Cooker Liner.
  2. Add chopped beets.
  3. In a bowl, combine grated orange peel orange juice, honey, white wine vinegar, olive oil, gingerroot, salt and pepper.
  4. Pour over beets.
  5. Cover and cook on low for 6 hours, until beets are tender.
  6. Remove beets and use leftover liquid as salad dressing.
Roasted beets can make a great addition to your weekday salad.Roasted beets can make a healthy addition to your weekday salad.

Red Flannel Hash
Pairing well with beef once again, this creative twist on hash - known as red flannel hash - is a savory way to enjoy this fun and colorful vegetable.

Ingredients:

  • 1 1/2 pounds beets, peeled and chopped
  • 4 1/2 cups round red potatoes, peeled and chopped
  • 12 ounces cooked corned beef
  • 1 cup onion, chopped
  • 1/4 cup reduced-sodium beef broth
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Combine beets, potatoes, corned beef and onion in the bottom of slow cooker.
  2. In a bowl, combine beef broth, mustard, butter, honey, cider vinegar, hot pepper sauce, salt and pepper.
  3. Pour over corned beef and vegetables, stir to combine.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  5. Stir once more before serving.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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