Name: Rosemary Beets
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/3 cup honey -; 1/4 cup white balsamic vinegar -; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme -; 1 tablespoon olive oil -; 2 garlic cloves, minced -; 3/4 teaspoon salt -; 1/2 teaspoon Chinese five-spice powder -; 1/2 teaspoon coarsely ground pepper -; 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed -; 1 medium red onion, chopped -; 1 medium orange, peeled and chopped -; 1 cup crumbled feta cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Beets

1. 1/3 cup honey -

2. 1/4 cup white balsamic vinegar -

3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -

4. 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme -

5. 1 tablespoon olive oil -

6. 2 garlic cloves, minced -

7. 3/4 teaspoon salt -

8. 1/2 teaspoon Chinese five-spice powder -

9. 1/2 teaspoon coarsely ground pepper -

10. 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed -

11. 1 medium red onion, chopped -

12. 1 medium orange, peeled and chopped -

13. 1 cup crumbled feta cheese -

How to cook deliciously - Rosemary Beets

1. Stage

In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.

2. Stage

Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.