Slowcookerroastedbeets Recipes

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

Steps:

• Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
• Cover; cook on High heat setting 3 to 4 hours.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
• In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.

Steps:

• Wrap each beet in aluminum foil.
• This number of beets fit comfortably in a 6 qt slow cooker.
• Set to High and cook for 3 to 5 hours. Test by piercing one of the larger ones for doneness.

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

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.

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper. Wrap beets in aluminum foil, keeping the different color varieties separate. Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife. Remove from oven. While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
• To serve, preheat oven to 350. Warm olive oil in a saute pan over medium heat. Add beets. Place in the oven. Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate. Sprinkle with chives and a few pinches of fleur de sel.