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Slow-Cooker Lemon-Rosemary Beets

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Slow-Cooker Lemon-Rosemary Beets
  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 6
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Lemon and rosemary add a distinctive flavor to these slow cooked beets - a perfect side dish.

Ingredients

2
lb beets (about 6), peeled, 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 (coarse) salt
1/2
teaspoon freshly ground pepper
2
sprigs fresh rosemary
1/2
teaspoon grated lemon peel

Directions

  • 1 Spray 4-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except lemon peel.
  • 2 Cover; cook on Low heat setting 8 hours. Remove and discard rosemary sprigs. Stir in lemon peel.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Daily Value
Total Fat
4g
0%
(
Saturated Fat
1/2g
0%
)
Sodium
260mg
0%
Total Carbohydrate
12g
0%
(
Dietary Fiber
2g
0%
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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