Tuesday, September 20, 2016

Favorite Recipes: Lemon Rosemary Beets

I'll be the first to admit, I used to think beets were gross. But they are always in supply at the local farmer's markets and they are a great veggie during pregnancy so my husband was determine to figure them out.

Then one day at the office two co-workers showed up with beets, some herbs and a crockpot. I was timid but gave them a try at the end of the day and loved them.

Here's our favorite recipe for beets, from My Recipes.

We love this one because it's easy, always has leftovers and is of course, very healthy.

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

1. Place first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beets are tender. Remove and discard rosemary sprigs; stir in lemon rind.

Here's the link.

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