Lemon-Rosemary Beets

A little lemon juice brings out the vivid color in these beets and keeps the flavors bright, too.

Yield: 7 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.2g
  • Carbohydrate: 17.8g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 239mg
  • Calcium: 22mg

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

Preparation

  1. 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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