If you like beets and have a slow cooker—this post is for you!
I enjoy having beets on salad, in smoothies, and as a snack, but sometimes I hate to deal with the difficulties that come with peeling, chopping, and preparing them without dying everything in my kitchen beet red—literally. This method for roasting beets in the slow cooker creates minimal mess and can be done while you are going about your day.
Start by cutting the greens off, leaving about 1/2-3/4 of an inch. Save those greens for sautéing as a side or adding to smoothies for a serious nutritional punch! Scrub the beets clean then dry them with a clean towel. Then, rub them all over with an oil of your choice. I used coconut oil, but olive oil would also work well.
Wrap them tightly in foil.
And transfer them to your slow cooker.
Set your slow cooker on low for 8 hours, and go about your business. When you’re done, use a hot mitt to give them a little squeeze to make sure they are done—they should have a little give to them. If they’re not done, turn them on high for another hour or so and check again. The larger the beets, the longer it might take. Once they’re done, take them out and carefully open the foil to allow them to cool slightly.
Here comes the best part.
As you run the slightly cooled beets under lukewarm water, the skins will easily rub off with your thumbs. No mess required.
Cooked and peeled beets can then be easily cut into bite sized pieces for salads, smoothies, or straight up snacks.
How do you like to prepare beets? How do you like to eat them?