Beets! Super Easy in the Crock Pot!
I found a recipe from a foodie friends for roasted beet salad that inspired me to try beets for myself. My mother used to eat canned pickled beets when I was a kid, and that is my only experience with them. I decided I wanted to try them a bit differently for my first time. Researching how to cook these lovely veggies, I found you must boil or bake for quite some time…only one small problem with that…when I bought them we were having a heat wave, 108 degrees, broken a/c and humid! That’s when I stumbled upon a short crock pot method ( I apologize I lost the page I originally found the idea from) and then I embellished just slightly. I love the result and definitely will cook them again!
Wash your beets gently and cut off stems. Place into crock pot. Add water to shallow depth (for my huge crock pot, I used 2 cups water). Then, to help keep the colors bright and add some tang, I added 2 TBSP Distilled White Vinegar per 1 Cup Water. Lastly, I added one packet of Truvia Sweetener to offset the tanginess of the Vinegar. Place your lid on top and cook on low for 4-8 hours depending on size and quantity of beets. Mine took about 5 hours. They are done when a fork can be pierced into the middle without much resistance.
Remove them from the crock pot and immediately rinse with cold water.
Then gently scrub off outer skin layer. Slice and serve warm or chill and eat later.
We just ate ours as is, but I can imagine the endless possibilities!
**Might I suggest you wear gloves and watch your counter top surfaces as they do bleed out a beautiful bright purple color which left my hands pink
Live and Learn!**