Slow Cooker “Roasted” Beets
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Roast your own beets at home with less fuss by using your slow cooker – no need to turn on your oven!
This method takes very little effort and delivers the same flavor as oven roasted beets. It creates beautifully tender beets – perfect for adding to salads!
I picked up a few bunches of beets from the Farmers Market yesterday, and while I knew what I wanted to do with the greens, I wasn’t 100% sure what I wanted to do with the actual beets.
I knew I wanted to roast at least some of them, but the thought of heating up the oven for an hour or more really didn’t sound too appealing in the midst of this summer heat.
Then I had an idea – what if I prepared them the same way as I would to roast them in the oven, but just put them in the slow cooker for a few hours on high instead?
I recently tried wrapping salmon in foil and cooking it in the slow cooker, and it was fantastic, so why not give this a shot?
I checked them after 3 hours and they were almost tender enough, so I let them go another hour and they were absolutely perfect. They tasted just like oven roasted beets! Nice and sweet and earthy, and since I cooked them in foil, my slow cooker was clean when they were finished!
They turned out great, and I think this may be my new go-to method! Success!!
Looking for ways to use beets? Check out some of our favorite beet recipes:
- Green and Red Salad with Goat Cheese and Raw Almonds
- Roasted Beets with Goat Cheese and Dill
- Cheesy Potato Skins with Smoky-BBQ Shredded Beets
- Pax Romana’s Quinoa Salad with Mixed Vegetable, Goat Cheese & Orange Dressing
- Straight Outta Comté Leftover Salad
- Ruby Radiance Juice
- Massaged Kale Salad with Herbed Goat Cheese Croquettes & Fresh Blueberry Vinaigrette
- Spicy Sautéed Beet Greens with Garlic Chips
- Fresh Beet, Apple, Carrot, Orange Cucumber Juice
- Raw Kohlrabi and Beet Slaw
- Roasted Beets with Goat Cheese and Aged Balsamic
Slow Cooker “Roasted” Beets
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 1 bunch beets 1x
- Category: Vegetables
- Method: Slow Cooker
- Cuisine: American
Description
Roast your own beets at home with less fuss by using your slow cooker – no need to turn on your oven! This method takes very little effort and delivers the same flavor as oven roasted beets. It creates beautifully tender beets – perfect for adding to salads!
Ingredients
- 1 bunch beets, washed, greens trimmed off (and preferably saved to prepare this dish!)
- extra-virgin olive oil
- sea salt & freshly cracked black pepper
- aluminum foil
Instructions
- Tear pieces of foil large enough to completely enclose each beet. Lay one piece of foil underneath each beet and drizzle each with a little bit of oil, sprinkle with a pinch of sea salt and a few grinds of black pepper.
- Wrap each beet tightly in foil. You can double wrap them if they don’t completely close, this way they will cook properly and won’t make a mess in your slow cooker.
- Place beets inside your slow cooker, cover and cook on high for 3-5 hours, or until tender. Remove from foil packets and slide the skin off, if desired (I didn’t).
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 27.7 g
- Sodium: 320.3 mg
- Fat: 14.8 g
- Saturated Fat: 2.1 g
- Carbohydrates: 40.7 g
- Fiber: 12.1 g
- Protein: 6.8 g
- Cholesterol: 0 mg
Keywords: roasted beets, slow cooker, how to cook beets
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13 Comments
Kumar's Kitchen
this is just the recipe we were searching for…now we are going to roast some beets with success,thanks for sharing 🙂
Miss Messy
These look fabulous! I just love the colour of roasted beets
Kim
We peel ours and wrap them in foil so they are ready to eat. The beets come out perfect! Today I am roasting a variety of red and golden beats. I can’t wait for dinner!!!
Ashley
That’s a great idea, too! I enjoy eating the peel so I don’t bother peeling mine but I know it’s not for everyone. Enjoy your colorful dinner – sounds like it’ll be a good one!
Faygie
What a great idea! I’m totally going to have to try this next time I make roasted beets.
Vicki
Oh geez, I didn’t know what to do this evening with the peeled yellow beets that was harvested from our garden this evening. My husband helped peeled the beets with the idea that it would help saved our time in the morning to prepare the beets for roasting for church potluck. I went online to fine answer as to how to stored peeled beets? With the black color setting in already (I’m looking at them) suddenly I decided to cut them in big chunks and threw them in the crock pot with water on the bottom and set it on low. Now I have no idea how this will turned out by the time I get up in the morning. My husband will see it first and hopefully he doesn’t wake me up in despair that using the crock pot was not a good idea. Will see about that. Night.
BigFlavorsFromATinyKitchen
I haven’t tried this with water, but I’m curious to hear how it turned out for you! I love golden beets and haven’t ever grown my own.
Slimming B'Simcha
I’m going to do this later. Looks so easy and no red hands either!
Thanks for the tip!
Simcha
http://Www.SlimmingBSimcha.WordPress.com
BigFlavorsFromATinyKitchen
Hope it worked out well for you! It’s so easy!
Cath
I’ve used this recipe several times, always with great success. As I send this comment, I’m getting ready to prepare my beets for tomorrow’s Christmas dinner. One less thing to worry about on the big day.
Ashley
I’m so glad to hear that this has been such a hit for you, Cath! And yay for making advance prep a little easier. Merry Christmas!
Autumn
Great recipe but I try not to use aluminum without lining with parchment.
Post Mortem Studies show that those that had Alzheimer’s disease had a higher instance of aluminum plaquing in their brains.