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Lemon-Rosemary Beets

Oxmoor House
Yield 7 servings (serving size: 1/2 cup)
A little lemon juice brings out the vivid color in these beets and keeps the flavors bright, too.

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

Nutrition Information

  • calories 112
  • caloriesfromfat 0.0 %
  • fat 4.2 g
  • satfat 0.6 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 2.2 g
  • carbohydrate 17.8 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 239 mg
  • calcium 22 mg

How to Make It

  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.
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