Lemon-Rosemary Beets

Name: Lemon-Rosemary Beets
Ingredients: 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

9 ingredients

1 steps

Ingredients

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

Directions

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.