Lemon-Rosemary Beets

Lemon-Rosemary Beets Recipe
Oxmoor House
A little lemon juice brings out the vivid color in these beets and keeps the flavors bright, too.


7 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note