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!
Directions:
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.
Live and Learn!**
Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.
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Why did you leave the skin and stubby stems on for cooking?
Honestly this is my first time cooking them and on some pages that I read, it says it helps to retain the color thru cooking and it is quite easy to remove skin when they are cooked. Perhaps you would lose more of the vegetable peeling prior to cooking. Worked great =)
Tracy, I just tried these, and they were awesome! I actually cook beets quite a lot – usually roast them. But I saw these this morning and had a ton of stuff to do and beets in the fridge. It is sooooo much easier to do this than peel and chop them before hand. Probably saved at least 20 minutes, and the texture was wonderful too!
Yay! I’m so happy you tried them and loved them!! I actually haven’t cooked them any other way so I love your feedback. I thought it was pretty easy and definately will be cooking them again…now that I have this part down, it’s time to start putting them in recipes =)
Good idea. We love beets at our house but don’t cook them much in the summertime because of the long cooking time required. I think I could take beets cooked in this way and use them to make pickled beets with too.
You’re on the right track in leaving the skin and stems on. Not only is there less colour bleed, but beets are much easier to peel when cooked, resulting in less waste.
Was going to come and check out this recipe when I saw you post on Facebook that you were doing this and forgot. Glad that you posted on Foodie Friends Friday… I love beets an hope that we get lots from the garden this year and this would be a great way to prepare them. Thanks.
One of my all time favorite vegetables. When I find them fresh, I buy them up….I think next year they will be planted in our garden. Thanks for sharing the short cut.
This sounds so easy! I need to try this!
Thanks for sharing at Foodie Friends Friday!
The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.-
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