Rosemary Beets

13 ingredients
2 steps

Ingredients

  • 1/3 cup honey
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon coarsely ground pepper
  • 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
  • 1 medium red onion, chopped
  • 1 medium orange, peeled and chopped
  • 1 cup crumbled feta cheese

Directions

  1. 1
    In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.
  2. 2
    Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

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