Lemon-Rosemary Beets

By Katecooks

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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

Details

Servings 7
Adapted from myrecipes.com

Preparation

Step 1

Preparation

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.